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/ 



A FEW EXTRACTS 

FROM NOTICES RECEIVED IN RELATION TO 

THE AET of TAMING and EDUCATING HORSES, 

/ 

BY D. MAGNER. 


/ 


These notices were entirely unsolicited. They are the free , untrammeled «cs 
pression of papers of the highest acknowledged authority and power , and of recog¬ 
nized merit and reputation ; and of readers , who, on paying for and studying the 
hook , fell impressed to send their meed of praise. Of the many extracts from readers' 1 
letters , those given here are hut a moiety of the thousands on file at the office of the 
publishers. 

No other hook yet published on the subject on which this book treats has met with 
so universal an approval for the original and high character of its instruction on the 
education , management , and care of horses. 


Mr. MAGNER,— 


New York, Sept 20, 1884. 


/ have been so very busy that / have not had time to read your book all 
through, and for that reason / have not given you my opinion of it before. / 
can now conscientiously say that it is by far the best work of the kind that, so 
far as I know, has ever been issued from the press. / cannot agree with all 
the opinions you print about the horse’s foot, although you give a great deal of 
valuable information about horse-shoeing; but in educating, taming, and sub¬ 
duing the horse, your book is incomparably superior to all others. Every 
horseman in the land ought to have a copy of it. 

Very truly yours, 

ROBERT BONNER, 
Proprietor New York Ledger. 


I ¥14 


1 


1 










Racine, Wis., Sept. 20, 1884. 


D. MAGNER, ESQ.,— 

In answer to yours of the 19th inst., will say that / have found your book 
very interesting and instructive. What a world of trouble, also of life and 
limb, it would save the millions that handle and drive horses, if they under¬ 
stood your common-sense theory of handling and breaking horses, and would 
practice it. It ought to be studied and understood by every man that raises or 
handles horses. / will be pleased to see you at my place at any time, but will 
not be able to show you Jay-Eye-See or Pha/las until they return from their 
trotting circuit, which may be late in the fall. 

/ am yours truly, 

J. I. CASE, 

Owner of the famous trotting horse, “Jay-Eye-See,” etc. 


[From “ Duntords Spirit of the Turff Chicago , III.] 

The work contains 900 excellent engravings. These cuts have been ob¬ 
tained at an enormous expense, and give the reader a perfect idea of the Author’s 
process. These alone are worth more than ten dollars to any man who owns 
more than one horse, to say nothing whatever of the elaborate explanation 
which accompanies each engraving. We had come to believe that we understood 
most of the errors that had crept into the horse family; but after a glance 
through Mr. Magner’s book, we can readily understand that we know nothing 
whatever about these vices, or the best modes of correcting them. And as we 
conclude there must be thousands like ourself in this respect, we hope no one 
will fail to secure a copy. We regard this as a valuable, common-sense publication, 
worth double the price asked for it. 


I will simply say that, to my mind, Prof. Magner’s book is the grandest 
work of our time on the horse. James Hamill, D. V. S., 

Prof, of Pathological Shoeing, in N. Y. Yet. Col., 416 East 14th St., N. Y. 


I have carefully perused your book, “ Art of Taming and Educating the 
Horse,” and take pleasure in saying it contains the most useful information to 
the owner of the horse that it has ever been my privilege to examine in any 
single volume or work. I prize it as a valuable acquisition to my library, and 
cheerfully recommend it to any owner of a horse. 

Yours truly, 

D. G. Sutherland, Y. S., 

President of Michigan State Vet. Association, East Saginaw, Mich. 


Your excellent book on Taming and Educating Horses is received. Permit 
me to thank you very kindly for remembering me. I sincerely hope you will be 
amply repaid for the immense amount of careful study and labor required to 
produce such a work. I predict for it a place in the library of every horseman 
in the country. Williamson Brydan, V. S., 

Pres. Mass. State Vet. Ass’n, Boston, Mass. 


2 














I take as much pleasure in criticising jour book on “ Taming and Educat¬ 
ing Horses,” with a view to its recommendation, as I do in reading it. It is 
written in a plain, fascinating style. The subject is ably and Exhaustively Hand, 
led , and the illustrations are so numerous and demonstrative that the object of 
the work is accomplished in a singularly successful manner. There is no animal 
more intelligent than the horse, none so useful, none requiring more patient, 
intelligent common sense in training and handling, to obtain the most pleasing, 
affectionate obedience, and there are very few really well-trained horses. The 
chief reason of this is the ignorance of their human masters. Most all farmers 
break and train their own colts, and would be glad to do it well if they knew 
how. Your book will teach them and all horsemen how to do it quickly, effect¬ 
ually, and humanely. The part on Shoeing is very complete , and is not second in 
importance to any other. The part on diseases and their treatment is plain, and 
will be very useful to those not within reach of a competent veterinary surgeon. 
I HEARTILY COMMEND THE WORK to the careful attention of all lovers 
of man’s most noble friend and servant, the horse. A. H. Baker, Y. S., 

Principal Chicago Vet. College. 


It is a prodigy of painstaking labor, beauty of page, and splendor of illus¬ 
tration. No man who has the handling and training of horses can afford to be 
without this book. It is a MAR VEL OF BOOK-MAKING that such a volume 
can he sold AT THE PRICE you are placing it. Joel Swartz, D. D., 

Pastor of St. James Church, Gettysburg, Pa. 


Disclaiming the qualifications needful for a proper criticism of a treatise of 
this order, I have, nevertheless, formed an opinion after an examination of the 
volume. It impresses me as a work of very great utility, and one which no per¬ 
son who is engaged in rearing or is much occupied in handling horses, can well 
afford to do without. Whatever serves to make men better acquainted with the 
nature, the habits, and requirements of these beautiful creatures, and conduces 
to modes of treatment of them more wise and patient and gentle, may be rightly 
regarded as a public benefaction. The practice of constant care and kindness 
toward the creatures under our dominion, is a constant discipline of virtue. This 
book appears to me to have the proper drift, and to be worthy of high praise. 

Hon. B. F. Graves, 

Ex-Sup. Judge, State of Mich., Battle Creek, Mich. 


In answer to your inquiry asking for my opinion of your book, would say 
that I have read it carefully, and consider it the most COMPLETE and VALU¬ 
ABLE hook of reference for the use of stable keepers and horse owners generally 
that has ever been published. B. C. Me Beth, Y. S., 

Sec. State Veterinary Ass’n, Battle Creek, Mich. 


I would not be without Prof. Magner’s book, “ The Art of Taming and Edu¬ 
cating Horses,” for $50. The instruction on SHOEING is the BEST I EVER 
SA W. Harry Sullivan, 

Sec. Mich. State Ass’n Master Horseshoers, Battle Creek, Mich. 


3 








You ask me for an opinion of the horse book by Prof. Magner that I bought 
of your agent. I don’t usually recommend books, but I will this one; for it is 
the best horse book I ever saw, and I can give it my full indorsement. It should 
be in the hands of Every man that Owns a Horse. You need not be afraid to sell 
this book, for every one will be satisfied with it, and can recommend it to their 
neighbors ; they will get the worth of their money two or three times over. 
Several parties have seen my book, and they would like one for themselves ; but 
I did not have your address, or I should have sent them to your place. I will 
6ee them in a day or two, and tell them where they can get them, as I have your 
address now. I hope you will have a large sale of this book, for no Farmer or 
Horse Owner ought to be without it. Thomas Evers, 

Prop’r Union Stock Yards Sale Stables, Chicago, Ill. 


I have carefully read and examined Mr. Magner’s work on Taming and Ed¬ 
ucating Horses, and must say that I am most agreeably and emphatically sur¬ 
prised. His methods of taming and educating the horse are immeasurably 
superior to any that have heretofore been published; while the department of 
anatomy and medicine alone would make the book invaluable to any horse 
owner. Geo. W. Curtis, 

Prof. Agr. & Hort., Agricultural & Mechanical College, College Station, Tex. 


I have received a copy of your valuable work, “ The Art of Taming and Ed¬ 
ucating Horses,” and a more interesting and instructive work never before 
reached my hands. I have subdued some of the most vicious and dangerous 
horses ever known, in from twenty minutes to one hour and ten minutes, by the 
application of your method. B. C. Platt, Y. S., 

- Reno, Nev. 

It gives me pleasure to have the opportunity to express my admiration of 
your work. The chapter on Diseases of the Foot and Lameness is especially in¬ 
structive, and should be in the hands of every intelligent horseshoer. 

Chas. A. Meyer, D. V. S., 
Editor of “Veterinary Gazette,” etc., New York City. 


I regard your book on the horse as the best that exists on the subject of 
which it treats. Every farmer and horse owner should have it. 

Paul Paquin, Y. S., 

Mo. State Vet. Insp., Pres. Mo. Ass’n Vet. Science, etc., in State Agr. College, 
Columbia, Mo. 


I have carefully examined your book on the Structure and Diseases of the 
Horse, with their Remedies ; also, Practical Rules for the Management of the 
Horse. It is just the work that is needed, being, in my opinion, the BEST 
WORK I have seen P UBLISHED in America. 

C. Loftus Martin, 

Vet. Sur. of Fifty-two Years’ Practical Experience, Janesville, Wis. 


4 













I take pleasure in having the opportunity of recommending your valuable 
hoise book, as I certainly think it a splendid work. I bought one of your agent, 
and I have made a thorough examination of the department I am interested in, 
namely, “Shoeing Department,” and will say that every horseshoer and young 
man learning the business ought to have the work, and if they will study the 
contents, it will be of great benefit to them. The information is from the best 
authority, and gives us all much valuable instruction, and will be a great help 
to us. I think this department alone is worth the price asked for the book. I 
hope you will meet with a large sale, as the book ought to be in the hands of 
every horse owner. Tnos. Leggett, 

Foreman Dept. West Div. City Railway, Chicago, Ill. 


For six months or more, my horse was very lame because of a contracted 
foot. During that time I daily treated his foot in a variety of ways, but was un¬ 
able to alford him any relief. It is now about two weeks since I began to try 
Prof. Magner’s treatment for contracted feet, as set forth in his valuable work on 
the horse, and it affords me great pleasure to say that my horse is free from 
lameness from that cause. I had frequently expressed a willingness to pay any 
person $25 to do for my horse what I have done with a very trifling expense, by 
using knowledge derived from Prof. Magner’s work on the horse. 

II. H. Blanchard, 
Attorney at Law, Janesville, Wis. 

Having purchased one of the books on Taming and Educating Horses, by 
Prof. Magner, I will say it is a fine book, and every farmer and horse owner 
ought to have a copy. I have had it only a short time, and have tried the sys¬ 
tem on balky horses, and it was a perfect success. It would take a long while to 
itemize all the good qualities in the different departments of this book. I have 
handled horses for over fifty years, and can sincerely recommend this work as 
one of high merit. Robt. Heartt, 

Foreman S. Ilalsted Street Car Stables, Chicago, Ill. 


After carefully perusing Prof. Magner’s great work on the “Taming and 
Educating of the Horse,” I have no hesitation in pronouncing it the most thor¬ 
ough , complete , and valuable work of the kind that has ever come under my observa¬ 
tion ; and I cheerfully recommend it to every practical, as well as amateur, horse¬ 
man and breeder. I have a valuable collection of works upon the horse, but I 
prize the work of Prof. Magner more than any one of them. No lover of the 
horse should be without a copy, as it is filled with valuable information. 

II. D. Me Kinney, 

Vice-Pres. Hayden Brass Co., and owner of the Celebrated “ Mambrino ” Stallion, 
Janesville, Wis. 


Having bought the horse book by Prof. Magner, I wish to say that it is the 
BEST BOOK of the kind I have EVER SEEN , and cheerfully recommend it to 
all horsemen. Robert Atkins, 

Supt. Horse Dept. North Chicago City Railway. 








——... . . 

I have carefully examined the copy of your work on the “ Art of Taming 
and Educating Horses,” purchased by me, and have no hesitancy in pronouncing 
the same a very valuable work, and one that will fill a want long felt by horse¬ 
men. It is replete with suggestions and information that should be possessed by 
every owner of a horse. I bespeak for the same a liberal circulation upon its 
merits. The information therein contained upon the horse’s foot and the art of 
shoeing is, in itself, worth more than the price charged for the book. 

Henry Brown, 

Owner of the Well-known Trotting Stallion, “ Bay Middleton,” Battle Creek, Mich. 


Having carefully perused a copy of Prof. Magner’s exhaustive work on the 
horse, we can only express our unlimited satisfaction with the contents. The 
shoeing department is treated in a way that clearly demonstrates that the author 
was perfectly competent to write this section of the work. His methods of train¬ 
ing and educating vicious horses are also worthy the earnest attention of all 
horsemen; and for general completeness of the subjects treated, we can strongly 
recommend the whole work. Brown & Cooper, 

Veterinary Surgeons, Janesville, Wis. 


I certainly think “The Art of Taming and Educating Horses ” is a splendid 
work. I have made a thorough examination of the department I am interested 
in, viz., “Shoeing,” and will say that every blacksmith, or young man learning 
the business, ought to have the work. The book should, in fact, be studied by 
all having anything to do with horses. R. Delbridge, 

Maynard, Ohio. 


I am generally very much averse to indorsing patent arrangements and spe¬ 
cialties of any kind, but your book is so intelligently and scientifically written 
that I feel honored rather than honoring in giving an indorsement. The whole 
work is of a superior character, the cuts good and not monstrosities. The art of 
rightly educating the young horse has been sadly neglected in the past, the gen¬ 
eral opinion being that he was a brute, and required nothing more than superior 
brute force. If you start right, there is every probability of going right; and by a 
continual intelligent system of education, such as yours is, the animal is taught 
to reason, and become a useful and intelligent servant, though spirited. Breed¬ 
ers of horses will not only study their own but the public interest in reading and 
adopting your plan of educating our best friends. The physiognomic plates ac¬ 
companying the work are, in my estimation, invaluable to the young veterinarian, 
as well as young breeders. By means of such plates they can learn to tell at a 
glance the animal’s disposition. I shall take pleasure in recommending it to all 
who may ask my personal opinion. R. J. Withers, V. S., 

Pres, of Chicago Vet. College. 


While in the East some time ago, I enjoyed an opportunity of examining 
your book, “The Art of Taming and Educating Horses,” and believe it to be the 
best book of the kind ever published. I. P. Adams, 

Lohman, Mo. 


6 















I have looked for and read all the works I could get treating on horses’ feet, 
but have not seen anything before so complete and instructive as “ The Art of 
laming and Educating Horses.” I shall deem it a great pleasure to express to 
my friends my views of its great merits in the educating, training, and shoeing of 
the horse. j. p. Dudley, 

San Jose, Cal. 


We have examined the book by Prof. Magner on Taming and Educating 
Horses, and which treats generally of their diseases, and consider it to be in 
every respect a first-class book, clearly and concisely written, and of great value 
to all interested in horses. The plates and illustrations are much superior to 
anything of the kind we have ever seen. Galbraith Bros., 

Breeders and Importers Clydesdale Horses, Janesville, Wis. 


I prize “The Art of Taming and Educating Horses” above all other books. 

G. S. Hutchinson, 

Parma, Mich. 


I have received your book, and am much pleased with it. Would not be 
without it for Fifty Dollars. Geo. Kuhnll, 

Charles City, Iowa. 


“ The Art of Taming and Educating Horses ” received. It is the finest work 
on the subject I ever saw, and would not be without it for anything in the world. 
It is worth more than four times its price to me, or to any other man who owns 
horses. O. D. Sprague, Att’y at Law, 

Gowanda, N. Y. 


I have bought one of your large books, “ The Art of Tamiug and Educating 
Horses,” and think it one of the most valuable works of the kind I ever read. 
Have derived a great deal of good information on shoeing bad horses. 

W. D. Baker, 

Portland, Ind. 


About two weeks since, I received from a brother in Connecticut a copy of 
your valuable work “Taming and Educating Horses,” and a more interesting and 
instructive book never before reached my hand. Believing that it will do your 
heart good, I will state that I have subdued some of the most vicious and danger¬ 
ous horses ever known in this section of the country, in twenty minutes to one 
hour and ten minutes by the application of your methods. The Second Method 
is in every instance A, No. 1; but the Third does beat the very d-1, I do be¬ 

lieve. Perhaps I may seem to you a little over-enthusiastic, but I have just put 
the finishing touches on the worst brute of a beast that man ever attempted to 
lay hands on, and all of the efforts made to accomplish the result were of the 
neatest and easiest and safest kind, which makes one smile to see how powerful 
he is, especially when he has Magner at hand. B. C. Platt, 

Reno, Nev. 


7 
















Since receiving the book, “ Art of Taming and Educating Horses,” I have 
made ONE HUNDRED AND FIFTY DOLLARS in breaking one horse. 

W. W. Graham, 

Chippewa Falls / Wis. 


The following letter of inquiry explains itself, with the result of treatment 
as given in letter following this one: — 

Fort Huachuca, Arizona, March 8, 1889. 

Mr. Magner: I have a heavy boned California horse, that breaks every 
halter put on him. I have to tie him up with a chain. I cannot take such a 
horse into the field; for he will stampede the whole herd by breaking loose and run¬ 
ning. This same horse is a vicious striker, and has already knocked down 
and walked all over one of my sergeants. He is of no use to the government, 
and I want to get everything in shape, and either break or kill him. 

Yours truly, A. E. Wood, 

Capt. 4th Cavalry. 

After having subjected the horse to treatment as laid down in “ The Art of 
Taming and Educating Horses,” Capt. Wood writes, under date of March 24, as 
follows: — 

Your system of breaking halter-pullers works like a charm. That wild Cali¬ 
fornia horse surged back about ten seconds, and then he came forward with a rush, 
and I could not get men enough around him to force him back the second time. 
From the stall I took him out to the picket line, and tied him to a post. He set 
back about three seconds, when he sprang forward astride of the picket line, and 
when freed from the picket line, we could not induce him to pull back again. 
Any halter can hold him now. He was so easily managed that I concluded that 
I had misjudged his disposition, so I tried the Second Method on him the next 
morning, to break him to the saddle. Immediately after giving him this Method, 
I put on the Second Form War Bridle, and after a few side surges, he was sad¬ 
dled and a man mounted, dismounted, and in fact he was broken to shoe, to ride, 
to stand still, and behave himself generally, in about twenty minutes. 


I fully indorse what Mr. Bonner and other well-known leading gentlemen 
say about your book, as being far the best I have ever seen on the subjects 
treated. It is a book that should be possessed by every horse owner who 
regards his own interest. Chandler J. Wells, 

Ex-Mayor of Buffalo, Ex-Pres. of Buffalo Driving Park Association. 


After studying your work, “The Art of Taming and Educating Horses,” 
I must say that it is the best work of the kind I ever saw. 

H. Me Inttre, 

Calumet, Mich. 

The book received, and gives perfect satisfaction. I think it worth much 
more than the price paid for it. Geo. Christopher, 

Wyoming, N. Y. 


8 








I was a member of jour class at Burr Oak and Sturgis, Mich., in the fall of 
1871, and bought one of the books you then published. Since that time I have 
been continually among horses, and have put into practice many of the principles 
taught by you, and have been very successful in handling all that I have under¬ 
taken, so far, — quite a number that were not the best disposition by any means. 
One year ago a circular came to hand announcing your new book. I at once 
addressed you regarding it. Some six weeks ago a copy of said work was 
received by Mr. Dunham. At his house one evening, I called his attention to it, 
and he said : “It seems from appearance to be a very exhaustive work on the 
handling of vicious horses and treatment of diseases, and it must be a valuable 
work -for horse owners.” I look upon it as the greatest work on the horse that has 
ever bee?i published. It seems to give in detail about all there is to be known of 
handling all dispositions found in the colt, and also the hardened old reprobates 
that are sure, at some time or another, to find their way into the stables of nearly 
every man who uses horses. I also state that the illustrations used in your book 
to demonstrate your theory are applied precisely as you taught them before your 
classes, and the directions are so plainly written that any person can apply them 
with all confidence ; and it is worth five times the price asked. 

A. F. McKee, 

Business Manager for M. W. Dunham, the great Importer of Percheon Horses, 

Wayne, Du Page County, Ill. 


I have one of your old books, and see that you are about publishing a much 
larger and better work. Would like to learn the price so I can send for one. 
I would not be without the book I have for $100 ; but if I can get a better one, 
I want it, that is, of your publishing ; for I am sure it must be the best book 
on the treatment and care of horses yet made. 

After receiving this book, Mr. Webster says: — 

The more I read and study the work, the more I am impressed with its real 
merit. The book should be in the library of every person who owns and loves a 
horse. To a Breeder and Dealer it is of INFINITE VALUE. 

C. E. Webster, 

Gaylord, Mich. 


I have carefully examined the work by Prof. Magner on the general 
management of the horse, how to treat him in health and disease, and unhesi¬ 
tatingly pronounce it the best book on the subject I have ever seen. A book so 
elaborately gotten up is, in my opinion, of paramount value to every horseman. 
I consider the book a valuable production. It should be possessed by every 
horseman in the land. Wm. Horne, M. D., V. S., 

Author of “Diseases of the Horse,” etc., Janesville, Wis. 


It is a great book. It is worth more than all other books published on the 
horse. No horse owners, especially livery keepers, can afford to he without it at 
any price. I would not take one hundred dollars for my book, if I could not get 
another. S. I. Abbey, 

Prop. Sanitarium Livery, Battle Creek, Mich. 


9 







This is the most complete work on the management of horses ever issued in 
this country. Mr. Magner is a noted trainer, who has subjected the most ungov¬ 
ernable animals, and whose practice has been aided by extensive study. In the 
preface Mr. W. H. H. Murray says: “ I doubt if there be on the globe his equal 
in knowledge as to the best method of training horses.” This knowledge is 
imparted to the public in the volume before us. The explanations are all so 
plain that unlettered men can understand them, and the illustrations show ex¬ 
actly the positions explained. There is nothing in the management of a horse, 
of whatever age or disposition, in health or sickness, that this treatise does not 
cover. It will be considered by every owner of a horse almost indispensable, after 
he has become familiar with it. [From the Rutland Daily Herald.\ 

A short time ago I bought one of your books on “The Art of Taming and 
Educating Horses,” and can most cheerfully recommend it to every one interested 
in horses, and would advise them to get a copy. I have tried the system on 
halter-pullers and a horse that would not drive single, and it was a perfect suc¬ 
cess. We had one halter-puller that was the worst I ever saw ; I applied this 
system, and have broken him thoroughly of the habit. I have examined the 
book carefully, and can indorse it as a whole. I find the Shoeing and Medical 
Departments very fine, and alone well worth the price of the book. I believe 
that any one who buys this book will obtain such information as every farmer 
and horse owner ought to know, and it will be a good investment. 

G. B. Reynolds, 

Foreman Van Buren Street Car Stables, Chicago, Ill. 


Having examined Prof. Magner’s new work on the horse, and knowing the 
author well, I can give my unqualified approval of all that is stated above, and 
myself subscribe for the work. M. V. Wagner, 

Mayor of Marshall, Mich. 

I have examined your late work on the Taming, Education, and Treatment 
of Horses, and consider it of such value that horsemen or farmers cannot afford 
to be without it, when they come to know its worth. I consider it a valuable 
addition to my library. S. Brenton, D. V. S., 

Treas. Mich. State Yet. Ass’n, Jackson, Mich. 


It is a much larger and finer book than I thought for the price, and I regard 
it as a very valuable work. I have used part of your system for many years, and 
have been very successful. Jacob Albright, 

Maple Shade Farm, Etna, Thompkins Co., N. Y. 


My uncle, Lawrence M. Duncan, gave Fifty Dollars to learn Magner’s sys¬ 
tem of training and educating horses, and has used it so successfully that he 
gained the reputation of being the best man in Contra Costa County, Cal., to 
handle a wild or vicious horse or stallion. No animal could withstand him, and 
his treatment was never abusive, but the contrary. 

Henry L. Van Winkle, 

San Francisco, Cal. 


10 










I desire to express my very high opinion of your invaluable work on the 
horse. It is the finest and most complete book I have seen on the subject, and I 
am sure that every owner of a horse will find it a profitable investment, — in 
fact, indispensable for reference. Hon. Chas. Austin, 

Senator from Eighth Dist., Mich., Battle Creek, Mich. 


I wish to state that the book grows in my appreciation all the time, and I 
would not take $25 for it if I could not get another. My father did not open it 
with great interest, but when he began to read, he could hardly stop. I have 
spent several evenings till near or quite midnight reading it. 

Chas. Williams, 

Breeder of Jersey Cattle, Pensaukin Farm, Fellowship, N. J. 


Your book received. I have taken the time to examine it carefully (hence 
this delay), and permit me to say I think it is a work that no owner*’of horses can 
afford to he without. I predict a fortune for you in the work. I prize the 
volume very highly. I have shown it to several, and I think as a result you will 
get several orders from here. J. 0. Ducker, M. D., 

- Eureka Springs, Ark. 

No horseman can well afford to be without the book. From the standpoint 
of a physician, the impression formed as to its value is decidedly favorable. 

F. H. Roof, M. D., 

- Rhinebeck, N. Y. 

I am much pleased with my book. It is the best work on the horse I ever 
saw. I have handled horses and colts since a boy, and with my experience and 
your instruction I can tell very well what method is best for each case. I would 
like to tell you of two cases. I handled a kicking colt, four years old, by your 
method, in the stable, and in twelve minutes made her so gentle that, with a 
little handling out-of-doors, she was hitched up and driven in the public street. 
This I did without the use of breeching. She had been given up by one man 
before she came into my hands. Another case : A bay mare, twelve years old, 
could not be shod without ox-slings or other confinement. After being handled 
by me twice, she w r as shod at the shop without trouble. 

Ezra T. Webber, 

North Vassalboro, Kennebec County, Me. 


I believe that everv man who owns a horse should have your book. I would 
not take five times the price of it, if I could not get another copy. It is 
undoubtedly th 3 b st book of its kind extant. 

J. N. Tilden, A. M., M. D., 

Peekskill, N. Y. 


If I could not get another copy of Prof. Magner’s book, “Art of Taming 
and Educating Horses,” etc., $50 would not buy the copy I have. It is the best 
book on the horse that I ever saw. Stephen Bowermaster, 

Bowersville, Ohio. 


ll 


















Bj knowledge derived from your book, I broke my five-year-old colt of 
Halter-pulling in Twenty Minutes. He bad cost me $50 for bridles since I owned 
him. I would not take $100 for my book, if I could not get another copy. 

Frank B. Boot, 

859 Grand St., New Haven, Conn. 


I am highly pleased with the “ Art of Taming and Educating Horses.” 
Value it very highly, in fact, consider it worth a horse to me. Have a brother 
who is succeeding admirably conquering and breaking “ bad ” horses by its 
instruction. Jasper Angel, 

North Webster, Ind. 


It is the HIMEST and 310ST VALUABLE HORSE BOOK we have ever 
seen, and we feel convinced that it must be accepted as a bonanza by livery 
keepers. Money would not buy the copy we have if we could not obtain another. 

Beaver & Williams, 
Liverymen, Battle Creek, Mich. 

I am highly pleased with your new work. I have been handling horses 

since my boyhood ; and for the last seven years I have followed the system 

taught in your old book entitled, “ New System of Training and Educating 

Horses.” But since receiving your new book, I feel as though I had just been 

initiated into the true principles of the system. I take this opportunity of 

thanking you for laying before the public and inaugurating a Truly Mew Era in 

« 

the management of our most noble animal. No matter how much a man may 
pride himself on his success in the business of horse training, he will find some¬ 
thing in this book entirely new to him ; and if the treatment prescribed is 
strictly followed, the result can but be successful, if handled with anything like 
ordinary care and caution. I have trained a two-year-old colt, with a disposition 
by no means good, to drive without bridle or reins, and he is very handy at that. 
I had previously tried to do this on several different horses, but never before 
succeeded. I must give the credit of my success to the instruction given in your 
new book. I hope you will be able to give exhibitions very soon, as promised in 
your book. I would like to be one of the audience, no matter where held. 

J. Carmody, 

Bellona, Yates Co., Ohio. 


We think your new book is the best work of the kind ever issued. We 
heartily wish you all the success its merits demand. You have certainly covered 
the ground completely, and leave nothing more to be said on this important 
subject. Burk &, Me Fetridge, 

Printers and Publishers, 306 Chestnut St., Philadelphia, Pa. 


I hail your new book with glad tidings. Having been a member of your 
class at two different times, I need no better proof of the merits of your book 
than your name upon its title-page. Ben Wade, 

Woolwich, Me. 


12 















I have made more than Five Times the Cost of your book since I have had it. 
I have cured a Qicarter-CracH in each of the fore feet of a horse which I had 
tried for four years to cure, but failed. Also cured one which another horseshoer 
tried in vain to cure. John A. Me Donald, 

- Taunton, Mass. 

I think it by far the most complete and thorough work on the horse ever 
published. J. W. Robinson, 

Livery Proprietor, Portland, Me. 


I think it the most valuable work of the kind ever published. I think the 
training and educating part is all that could be desired, and the other parts are 
good. The description and treatment of the horse’s foot is worth many times 
the cost of the book. I would not sell my book for one hundred dollars, if I 
could not obtain another. E. L. Craft, 

- Center Point, Iowa. 

I think your late work on the horse the most complete work ever published. 
It is full of information that every horse owner ought to know. It certainly has 
my hearty indorsement. Dr. L. B. Wood, V. S., 

- Newburgh, N. Y. 

Your plan in relation to breaking horses certainly should have brought you 
the biggest kind of a medal. Mrs. Hill, who, by the way, takes a hand in the 
breaking of our horses, in fact adopted your plan in breaking her pet horse, and 
from a broncho green from the range, has a horse that will come into the house, 
eat bread from her mouth, open the windows, in fact do lots of things that kind 
and patient treatment will encourage a horse to do. Edwin C. Hill, 

Ranch Owner and Breeder, White Sulphur Springs, Montana. 


Your book has paid for itself many times to me in handling bad horses. 

Ezra T. Webber, 

- North Yassalboro, Me. 

After reading and reviewing Mr. Magner’s book on “Taming and Educating 
the Horse,” together with his “Standard Horse and Stock Book,” I feel it a 
privilege as well as a favor to recommend them to the people. The book on 
“ Taming and Educating the Horse ” is the best I ever read, full of principles of 
mercy to the noble animal, the horse. They are both simple and complete. 
Prof. Magner’s “Horse and Stock Book” is one of value to the farmer because 
it is so carefully written in detail, and it is practical and founded upon common 
sense, easily understood by the non-professional. In my opinion the above work 
is second to none, and is worthy of a place in any library. I shall always detail 
time enough to recommend it to those inquiring for a full and complete work on 
the lower animals. J. A. Campbell, Y. S., 

State Veterinary Surgeon of Iowa, and Veterinary Editor of the Iowa Homestead. 


13 










I have had excellent luck in subduing a mare that got so spoiled by an 
Acme harrow that she would kick whenever the trace touched her legs. After 
fifty minutes’ treatment, she would allow herself to be handled in any manner 
without resistance. It is now over two weeks, and she still continues gentle. 
Her owner says he would not take $50 for his book if he could not get another. 

D. A. Philips, 

- Defreestville, N. Y. 

Executive Office, State of Iowa. 

I have examined with much care the “ Standard Horse and Stock Book,” and 
desire to acknowledge my high appreciation of its merits as a great work, not only 
for the benefit of owners of that class of property, but for the cause of humanity. 
It will be invaluable for those interested in horses and cattle, and I wish every 
person in Iowa who owns either could have the hook at hand for consultation. 

Wm. Laiirabee, 

Governor of State of Iowa. 


I have examined and read with much pleasure and satisfaction Prof. D. 
Magner’s book on “ Taming and Educating the Horse,” together with his “ Stock 
Book.” As a whole, I consider it a work of great value to every owner of man’s 
most noble animal, the horse. It is especially of great interest to the farmer; the 
subjects treated upon are easily understood, the art of educating and taming the 
horse is practical and humane, and in my opinion the wide circulation of Prof. 
Magner’s work would be a benefit to the community, as I believe the information 
it contains is well calculated to prevent cruelty and lessen the suffering of that 
noble animal, the horse. It is a pleasure to me to recommend it to the people. 

J. A. Campbell, D. Y. S., 
Veterinary Editor Iowa Homestead. 

A short time ago I bought one of your books on the “ Art of Taming and 
Educating Horses,” and can most cheerfully recommend it to every one interested 
in horses, and would advise them to get a copy. I find the Shoeing and Medical 
Departments very fine, and alone well worth the price of the book. I believe that 
any one who buys this book will obtain such information as every farmer and 
horse owner ought to know, and in my opinion it will be a good investment, as 
the work is of a reliable character. Geo. J. Howell, Y. S., 

Des Moines, Iowa. 


I am glad of the opportunity to indorse Prof. Magner’s books “ The Art of 
Taming and Educating the Horse ” and “ The Standard Horse and Stock Book.” 
I am an old pupil of Prof. Magner; I attended two of his schools. I consider 
Prof. Magner the greatest living horse tamer. I have personal knowledge of a 
large number of his remarkable successes in the subjection of vicious horses. I 
have both of the above books, and I find that some of the examples given were 
from those to which I was an eye-witness. The book, “ The Art of Taming 
Horses,” contains nothing in its claims for training and managing horses that 
from my own experience under him as his pupil I cannot emphatically indorse as 
being strictly true. Wm. Campbell. 


14 








Though constitutionally opposed to personally indorsing books or patents, yet 
“ The Standard Horse and Stock Book ” is a work of such rare usefulness that it 
is entitled to an exception. I hesitate not to give it my full and hearty indorse¬ 
ment. It is not a mass of unconsidered trifles, huddled together to make a cheap 
subscription book, but is a work of true merit, every item being carefully pre¬ 
pared, and before publication, expertly examined, criticised, and corrected by 
twelve practical veterinary surgeons. It will be a fraud on no one, but is es¬ 
pecially useful to owners and raisers of horses, cattle, hogs, sheep, poultry, etc. 
No such work, embodying so much reliable and valuable information, and so 
elaborately embellished, has heretofore been published by any one. It is not ex¬ 
pected that so large and valuable a work can be prepared and sold at a diminu¬ 
tive price. Prof. D. Magner has spent the most of a valuable life in studying and 
managing horses, and on this subject this work is inestimable to stock owners 
and raisers of all classes. As such, I heartily commend it. 

C. F. Clarkson, 

Agricultural Editor Iowa State Register. 


Some time ago I was fortunate enough to become possessor of your book, 
and I trust you will permit me to state that, in my opinion, it is the most 
thoroughly honest and efficient work I have ever read. 

I have had charge of the horses of this department for over five years, and 
formerly had several years’ experience with the Third Avenue It. It. Co. 

You may imagine my appreciation of the work when I assure you that I 
have told several of my country friends that if the book cost fifty instead of five 
dollars, they would be but studying their own interests in procuring one at once. 

John S. Bacon, V. S., 

Supt. of Stables in Department of Street Cleaning, New York City. 


Through the kindness of James Ilamill, Y. S., my attention has been called 
to your work on subjects relating to the management of horses and to veterinary 
surgery. I take occasion to write to you that I consider it the most practical 
work, and one of the very best published, upon veterinary diseases, and I can 
heartily recommend it to the careful consideration of my friends. 

J. Ruprecht, 

205 to 211 Third Ave., New York City. 


15 






PUBLISHERS’ 


SUGGESTIONS. 


We are in want of good agents in places yet uncanvassed, or only partially 
canvassed, to help circulate this book ; and perhaps you can aid us in this 
direction. Among your immediate friends and neighbors you might, with a 
little effort, succeed in taking orders for fifteen, twenty-five, or fifty copies, and 
so not only do good, but get well paid for it. Or if you are not in a position to 
take a regular agency, you may without much labor make up a club among your 
friends for five, ten, or fifteen books, and so secure copies at club rates. Our 
circular with club rates w ill be mailed on application. Our Agents’ Confidential 
Circulars will be mailed only to those who desire to make almsiness of canvass¬ 
ing for the books. In no instance is a single copy of the book sold for less than 
the retail price. We mention this because many'send for our confidential circu¬ 
lars with the intention of getting a copy at agent’s price. The agent himself 
has to pay full price for the first copy, besides an additional sum for the 
prospectus outfit. Again, it is useless to ask at the book-stores for this or 
either of the other books mentioned in another page, because they are sold only 
by our duly authorized agents, and by the publishers, to whom address for 
further particulars in regard to agency. No man can do better missionary work 
than by helping to circulate this book. 












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[Abridged from the "Standard Horse and Stock Book,"] 


THE FARMER’S 

i 

ENCYCLOPEDIA: 

A Hand-Book 

OF 

GENERAL INFORMATION. 


A COMPLETE BOOK OF REFERENCE 

ON 


THE HORSE, 

HIS EDUCATION, 
SHOEING, 
DISEASES, 

THE FARM, 
DAIRYING, 


CATTLE, 

SHEEP, 

SWINE, 

POULTRY, 

BEE-KEEPING, 

HOME MEDICINE, 




o. 


iii ic sECRirrs oe 00013 cooking 

INVALID COOKERY. 

_ ( SFP 3 1899 

5 C 


, 0F 

c o?VRIG HT V. 


COMPRISING 640 PAGES AND 600 ILLUSTRATIt 


JZ 2 S' 


/ 


By D. MAGNER, 

t \ 

Author of “The Art of Taming and Educating Horses” (over 1000 pages and 900 illustrations), and 
“The Standard Horse and Stock Book” (1150 pages and 1700 illustrations). 


“K- 


» > 
i I v 


* 


Published by the Magner Publishing Company, 
BATTLE CREEK, MICH. 

1889. 


G. L. Peaslee & Co., San. Francisco, Cal., Special Agents for Pacific Coast. 








Five hundred leading vetermary surgeo?is i?i Great Britain have 
signed a paper condemning the overhead check-rem as painful to horses 
a?id productive of disease . It distorts the windpipe, and is liable to 
cause paralysis of the muscles of the face, apoplexy, coma, and inflam- 
mation of the brain, all these resulting in shortening the life of the 
horse . The British Parliame?it passed a law forbidding the use of 
the check-rein. 

£!3F"See Page 146, on the Cruelty of Checking and Blinders. 


Entered according to Act of Congress, in the year 1889, 

BY D. MAGNER, 


In the Office of the Librarian of Congress, at Washington, D. C. 


All Rights Reserved. 




> 











INTRODUCTION. 


A T an early age I was, in a chance way, led into the study 
of the principles of subduing and controlling vicious 
horses. In 1859 and 60, I was betrayed into teaching what I 
had learned by such experiments in this study, and in this way 
was finally induced to make it a permanent calling, in which I 
continued for nearly twenty years. I had at first, of course, 
but a very imperfect and limited knowledge of the subject, 
there being no principles or methods of instruction known, nor 
authorities to consult, of even the crudest character, before my 
time. In order, therefore, to combat successfully the difficul¬ 
ties which I met, I was forced to strike into a new path of 
study that finally led into the discovery of new and original 
principles and methods of subjection. By these methods I 
was not only led to revolutionize all previous ideas and meth¬ 
ods on the subject, but to exhibit such results in controlling 
vicious horses easily, safely, and quickly as to be entirely be¬ 
yond what it was possible to do by any other known methods 
of treatment, thus awarding me the success in this field of ef¬ 
fort which I was so fortunate as to obtain. 

With the aid of this knowledge, I was often able, in from 
a few minutes’ to an hour’s time, to perform the apparently as¬ 
tonishing feats of effectually subduing and making gentle vic¬ 
ious colts and horses that had resisted months or years of the 
most skillful and persevering efforts, and were regarded prac- 

[iii] 



IV 


INTRODUCTION,\ 


tically worthless. These feats were performed daily before my 
classes in illustrating my instruction. 

In the early winter of 1878-79, I became so seriously broken 
down in health in consequence of the long-continued strain to 
which I had been subject, that I was compelled to leave the 
road. I concluded now to give to the public the full benefit of 
my experience, which up to this time I had taught to my 
classes under oath of inviolate secrecy. This knowledge I 
expected to embody in a work of from two to three hundred 
pages ; but with the effort to make it as complete and thorough 
as possible, the work grew upon my hands until it comprised 
over one thousand large octavo pages, with nearly one thou¬ 
sand illustrations. This book, when published, I was pleased 
to find was accepted by the best authorities, not only as the 
first on the subject treated, but as the finest and most complete 
work on the horse that had yet been published. Though the 
sale of this book had been entirely beyond my anticipation, 
there was a general desire on the part of farmers and stock 
owners to have added information on the care and manage¬ 
ment of stock. To do this in a way to make it entirely reli¬ 
able, I employed the best veterinary talent to prepare the re¬ 
quisite matter. To make the necessary room for this, required 
the rewriting and abridgment of the Horse Book , bringing it 
down to nearly half its original size, and necessarily excluding 
much matter of interest to horse owners, — matter that had an 
important bearing on the secrets of subjection. In order to 
make it what I wished, I found it necessary to extend it to the 
large size of over 1100 pages , illustrated by 1700 engravings 
and plates. Wherever presented, this book has been accepted 
with the most flattering favor by the farming community. 

Finding, however, that a great many farmers could not af¬ 
ford to buy so large and expensive a work, and wishing to 
bring the knowledge it contained in its most practical form 


INTRODUCTION. 


V 


within the reach of this class, I was induced to abridge this 
book as much as possible, giving the most im/portant facts , so 
as to make it available to them at the loivest possible price. 
And I think it must be admitted that I have made the most 
valuable book for the price that has yet been published. 

In this work I have included additional features of special 
interest to the farmer’s family. I would call particular atten¬ 
tion to the instructions on cookery, embodying a great many 
valuable secrets known only to and practiced by the best of 
cooks, together with the fullest instructions for invalid cookery. 
Yery valuable instruction is also given in regard to the treat¬ 
ment of special dangerous but common diseases. 

Battle Creek, Mich ., 

Aug. 1 , 1889. 


D. Magnee. 



Note This, end Reed Cruefully^ 


THE ART OF TAMING AND EDUCATING 

HORSES 9 including Instructions on Shoeing, Treatment of Diseases, 
etc.; 1100 pages and 900 illustrations, with 32 colored plates. Bound 
in cloth, plain; in library style, in colors. 

To this book has just been added 26 pages and illustrations, mak¬ 
ing in all 1126 pages and illustrations. There have also been added 
a number of eery fine plates showing the structure of the foot, etc. 
Price the same as former editions (see pages j and 637). 

lUF SPECIAL EDITION in Library and Russia bindings, with 52 ele¬ 
gant plates in colors, showing structure of foot, etc. This edition with ex¬ 
tra plates is by far the finest and most valuable book on the horse that 
has been published in modern times. 

Recently Published . 

THE STANDARD HORSE AND STOCK BOOK 

comprises 1150 large octauo pages, with 1700 illustrations and plates, 

more than three times the number of illustrations given in any other stock 
book. It is by far the finest and most complete farmer’s book of refer¬ 
ence that has yet been published. Price same as for ordinary edition 
of horse book (see pages j and 638). 


THESE BOOKS ARE SOLD EXCLUSIVELY BY SUBSCRIPTION. 

Persons who subscribe for either of them from any authorized agent, 
or who order from the publishers directly, are guaranteed that the book 
ordered shall in every respect come up to what is claimed for it, as the 
best published. If \ after an examination of fifteen days, the book is not 
found to be all that it is represented, or does not give satisfaction, it can 
be returned at our expense, and the money paid for it will be refunded. 
These conditions have been given to more than 15,000 subscribers to the 
Horse Book, and no complaints have been made, nor a book returned; and 
we guarantee that the Stock Book will give equally good satisfaction. 

If there is no agent in your uicinity, and you wish a book, send a 
postal to the publishers at Battle Creek, Mich., and a circular giving full 
particulars regarding style of binding, price, etc., will be sent to you. 

l§4|r.4s a special guarantee to parties at a distance, if preferred , pay¬ 
ment can be sent to the United States or American Express Cos. at Battle 
Creek, Mich., with instructions to be held 10 days from date of shipment 
of book, or longer if desired, to give time to examine book; and if not sat¬ 
isfactory, it can be returned at our expense, and money ordered returned. 

MAC NEB PUBLISHING COMPANY, 

[vi] Battle Creek, Mich. 





V 



SPECIAL AGENTS. 


G. L. Peaslee & Co., 307 Sansom St., San Francisco, Cal., agents for 
Pacific Coast. 

Miller & Co., 209 4th St., Des Moines, Iowa, agents for Iowa and Mis¬ 
souri. 

N. Bowker, Aberdeen, Brown Co., Dak., agent for Dakota. 

Geo. Bow'en, 192 West Canton St., Boston, Mass., ag’t for New England. 
Wm. R. Jenkins, 850 64th Ave., New York City. 


UST’Orders to the publishers from territory assigned to agents will be 
forwarded to them. 



[vii] 









PRINCIPAL AUTHORITIES CONSULTED 


In preparing Stock department of the Standard Horse and Stock Book , 
from ivhich this work has been abridged. 

Read’s “Farming for Profit,” Sheldon’s “Dairy Farming,” Long’s “British 
Dairy Farming,” Randall’s “Sheep Husbandry” (Orange Judd & Co., N. Y.), 
Periam’s “ American Encyclopedia of Agriculture,” Harris on “ Manures,” Flint’s 
“Grasses,” Barry’s “Fruits and Garden,” Saunder’s “Insects Injurious to Fruit” 
(J. B. Lippincott, Phila.), Holbrook’s “Eating for Strength,” “Hygienic Cook 
Book” (Good Health Publishing Co., Battle Creek, Mich.), Florence Nightingale’s 
“Notes on Nursing,” Beeton’s “Book of the Household,” and files of leading 
agricultural papers. 


TABLE OF CONTENTS. 


CHAPTER I. 

Preliminary Remarks. 

Intelligence of the Horse — Wilkin’s Horse — Malone Horse — Pledg¬ 
ing $500 to Make a Vicious Stallion Stand Still in Fifteen Min¬ 
utes— Jet — Mansfield Horse — Interesting Experiments — Captain 
Wood’s Experiment on California Horse — Temperaments . 17-34 

CHAPTER II. 

Principles of Treatment . 

Special Explanations — Principles and Secrets of Taming Vicious Horses 
— Simple Methods of Control — The War Bridle — Its Value — 
Various Forms — The Foot-strap — Details of General Methods of 
Subjection — Wonderful Effects — The Most Vicious Horse Made 
Gentle within Forty Minutes — Training the Mouth — The Break¬ 
ing Rig — Qualifications of the Trainer.35-76 

CHAPTER III. 

Colt Training. 

Age and Disposition of Colt — Making the Wild Colt Follow In¬ 
stantly— Various Methods of Teaching Colts to Lead — Making 
the Vicious Colt Gentle — Driving in Harness without Breeching 
— Mounting — Handling the Feet — Hitching, etc. . . 77-100 

CHAPTER IV. 

Fear. 

Susceptibility to Fear — How to Prevent Fear — Overcoming Fear — 
Driving any Nervous Colt or Horse without Breeching— Interest¬ 
ing Experiments — Special Objects—Fear of Umbrella — Sound 
of Gun—■ Railroad Cars, etc.101-108 


O] 




X 


CONTENTS . 


CHAPTER Y. 

Balking. 

Preventing the Habit — Starting the Balker — Jockey Tricks — What 
Good Management Will Do — How to Break up the Habit — 
Double Balking — Simple, Effective Treatment . . . 109-117 

CHAPTER VI. 

Kicking. 

Causes of Kicking — How to Prevent the Habit-—Making any Colt 
or Vicious Kicker Gentle to Drive — Experiments by the Author 
before Classes, in Driving the Worst Kickers Gentle without Breech¬ 
ing— Runaway Kickers — Confirmed Kickers — Switching Kickers 
— Kicking while Harnessing.118-128 

CHAPTER VII. 

j Running Away—Will not Stand or Back. 

Runaway Kickers — Resisting the Bit—Simple Method of Training 
the Mouth — Bad to Shoe—Simple Treatment — How to Make 
the Worst Cases Gentle to be Shod — Leaning Over, etc. . 129-140 

CHAPTER VIII. 

Matter-pullin g. 

Preventing the Habit — How to Hitch the Colt so that he will not 
Learn to Pull— Experiments by the Author before his Classes — 
Training any Halter-puller in Two Minutes so that he Could Not be 
Made to Pull Back — One of the Author’s Important Secrets . 141-145 

CHAPTER IX. 

Checking and Blinders. 

Cruelty of Checking—Foolishness of the Custom — Injurious to the 
Horse — Covering the Eyes with Blinders a Cruel and Senseless 
Custom.146-159 


CHAPTER X. 

Miscellaneous Mat)its. 

Cribbing •—- Simple, Practical Method of Breaking up the Habit — 
Wind-sucking — Putting Tongue out of Mouth — To Lead a Cow 
or an Ox Easily.160-164 



CONTENTS . 


Xl 


CHAPTER XI. 

How to Tell Age. 

The Teeth — Their Changes Explained — How to Tell the Age Readily 

— Diseases of the Teeth.165-172 

Points of Character.173-176 

Plates Showing Structure of Foot, with Text . 177-181 

CHAPTER XII. 

Shoeing. 

Causes of Injury and Lameness — Preparing the Foot for the Shoe— 

The Shoe — Form and Fitting — Nailing — Driving and Clinching 
Nails Down-—• Resetting Shoes — Contraction, its Prevention and 
Cure—-Corns—-Pricking — Treads, or Calks . . . . 182-200 

Physiological Plates.201-216 


CHAPTER XIII. 

Diseases. 

Preliminary Explanations : Preventing Disease, Ventilation, Circula¬ 
tion— Catarrh — Laryngitis, or Sore Throat—Strangles, or Horse 
Distemper—Pneumonia, or Inflammation of the Lungs — Pleurisy 
—■ Epizootic Pink-eye — Heaves, or Broken Wind — Chronic Cough 
— Colic — Flatulent or Wind Colic — Inflammation of the Bowels 
— Laminitis, or Founder — Chronic Founder . . . 217-241 

CHAPTER XIV. 

Diseases. — Continued. 

Lameness, Sprains, Bruises, etc.—Spavin — Ring-bone — Curb — 
Capped Hock — Navicular or Coffin-joint Lameness — Fits, Me¬ 
grims, or Vertigo — Injury of the Eyes, Ophthalmia — Bots — 
Worms — Superpurgation, Diarrhea — Fistula of the Withers and 
Poll Evil. 242-258 


CHAPTER XV. 

Diseases. — Continued. 

Scratches and Cracked Heels — Grease — Mange, Hen Lice — Cuts and 
Wounds, New and Important Treatment — Lymphangitis, or Mon¬ 
day Morning Leg — Thrush — Wind Galls — Saddle and Collar 
Galls — Sweeny— Counter Irritants, their Use—Hot Fomenta¬ 
tions— Poultices — Additional Prescriptions . . . .259-283 



Xll 


CONTENTS. 


CHAPTER XVI. 

The Farm. 

Barnyard Manure — Superphosphate of Lime — Home-made Guano — 
Solid Animal Manures — To Dissolve Large Bones — How to 
Double Manure — Twenty Dollars’ Worth of Manure for almost 
Nothing—Fish Compost — Manuring with Green Crops — Ashes 
from Soil by Spontaneous Combustion — Substitute for Barn Ma¬ 
nure — Ashes — Salt — Old Plaster — Liquid Manure — Plowing 
Clay Lands — Plowing Sandy Soils — Depth of Plowing . 284-293 

Plates of Grasses. 294-304 


CHAPTER XVII. 

Grasses, 

Timothy — Red Top — Orchard Grass — Oat Grass — Blue Grass — 
Meadow Fescue — Fowl Meadow — Bermuda Grass — Hay-making, 
Cutting and Curing — Clover. 305-313 

CHAPTER XVIII. 

Fruit Culture . 

Principles — Transplanting—Preparation of Ground—Grafting — Ap¬ 
proach-grafting— Cleft-grafting — Benefits of Grafting — Insects 
Injurious to Fruit, and How to Destroy Them — Birds ; a Plea for 
Them.314-331 


CHAPTER XIX. 

Teeth of Cattle. 

How to Tell Age ..... ..... 332-336 


CHAPTER XX. 

Dairying . 

Points of a Cow — Breeds of Cattle — $40,000 Cow — Feeding Cows 
— Artificial Feeding—Regulation of Food — Physiology of Milk 
— Pure Milk — Defects of Milk — Milk Difficult to Churn — Pres¬ 
ervation of Milk — Butter-making — Buttermilk — Packing and 
Shipping — Cheese-making — Milk-vats .... 340-370 





CONTENTS. 


• • • 
Xlll 


CHAPTER XXI. 

Diseases of Cattle. 

Prevention of Disease -—Nursing — Pleuro-pneumonia — Anthrax, or 
Bloody Murrain — Epizootic Aphtha, or Foot and Mouth Disease 
— Diseases of the Respiratory Organs—Catarrh; Colds — Malig¬ 
nant Catarrh — Laryngitis, or Sore Throat — Bronchitis — Pneu¬ 
monia— Anaemia, or Hollow Horn 371-388 

CHAPTER XXII. 

Diseases of Cattle .— Continued. 

Injuries of the Mouth — Choking— Wounds —Diarrhea, or “ Scours’'’ 

— Haematuria, or Bloody Urine — Nephritis, or Inflammation of 
the Kidneys — Red Water — Eczema — Herpes — Fowl — Foreign 
Substances in the Eye—Gadfly, or Warbles — Ringworm — Lice 
— Mange... 389-404 


CHAPTER XXIII. 

Calving. 

Natural Parturition-—Retained After birth—Flooding — Inversion of 
the Uterus— Original and Successful Treatment by Dr. Me Beth — 
Leucorrhea — Abortion — Sore Teats — Mammitis, or Inflamma¬ 
tion of the Udder ......... 405-415 

Plates of Breeds of Sheep— Long-wooled Sheep, Short wooled Sheep, 

Breeds of Sheep in Asia, Europe, and America . . 416-421 

CHAPTER XXIV. 

Sheep - raisin g. 

Raising Sheep—Care and Management—Dry, Clean Pasturage Im¬ 
portant— Management of Ewes and Lambs—Dipping for Ticks 
— Care and Feeding in Winter — Teeth of Sheep — Diseases of 
Respiratory Organs — Diseases of the Digestive Organs — Diseases 
of the Blood — Contagious or Transmissible Diseases — Parasitic 
Diseases — Lambing and Attendant Diseases . . . 422-445 

CHAPTER XXV. 

Breeding and Care of Swine. 

Diseases of Swine Largely Due to Improper Food and Management — 
Great Losses in Consequence — Choosing Parents of Stock — Best 
Time for Breeding — Gestation Feeding — Breeds of Hogs 446-456 


XIV 


CONTENTS . 


CHAPTER XXVI. 

Diseases of Swine. 

Anthrax, or So-called Hog Cholera—Nature of the Disease — Conta¬ 
gious Pleuro-Enteritis; Mr. Long’s Remedy ; An Illinois Farmer’s 
Remedy ; An Infallible Remedy , Mr Moore’s Remedy; Kim¬ 
berly’s Smartweed Cure; etc. . ... 457-465 


CHAPTER XXVII. 

Diseases of Swine , — Continued . 

Malignant Epizootic Catarrh —Apoplexy — Cold and Cough — Consti¬ 
pation-Diarrhea, or “ Scours ’-Diphtheria-—Epilepsy, or Stag¬ 
gers — Inflammation of the Lungs, or Pneumonia—Parasites of 
Swine ; Kidney Worms, Lice, Mange, Trichinosis, Strongylus 
Paradoxus .......... 466-478 


CHAPTER XXVIII. 

Poultry and the Fyg Interest. 

Breeds and Breeding—Food, Feeding, and Marketing — Packing and 
Preserving Eggs — Poultry Architecture — Eggs and Incubation — 
Natural Incubation — Artificial Incubation — Diseases of Poultry 
—Catarrh—Cholera — Diarrhea — Gapes — Giddiness, or Vertigo 
— Gout, or Swelled Legs — Lice — Pip ..... 479-496 

CHAPTER XXIX. 

The Faithful Dog. 

His Intelligence and Usefulness — His Wonderful Powers — Diseases 

of Dogs.! 497-506 


CHAPTER XXX. 

Dee Culture. 

Importance of Bee-keeping as an Industry — Modern Progress in Bee 
Culture — Description of Bees — Swarming — Liquid and Comb 
Honey— Hives — Preparing Bees for Winter — Storing and Mar 
keting Comb Honey. 507-519 


CONTENTS. 


xv 


CHAPTER XXXI. 

Valuable Secrets Known to Good Cooks . 

Importance of Good Cooking— Yeast and Bread : Sanitarium Formu¬ 
las ; Marion Harland’s Method — Dr. Heald’s Favorite Bread — 

The Famous Vienna Bread — Buttermilk Bread—$100 Premium 
Bread — Graham Muffins — Wheat Meal Unleavened Gems — 
Wheat Meal Rolls — Breakfast Rolls — Breakfast Puffs, or Gems 
— Anger’s Method of Making Gems —Whole-wheat Muffins — 
Currant Muffins — Rolls — French Rolls — Tremont House Rolls 
— Southern Corn Bread — Virginia Corn Pone — The Famous St. 
Charles Indian Bread — Vienna Rolls — Graham Bread — Buck¬ 
wheat Cakes— Pancakes — Graham Griddle Cakes — How to Boil, 

Fry, Roast, etc.—Howto Boil Potatoes — Irish Method of Boil¬ 
ing Potatoes — Baked Potatoes — Pork and Beans — Ham and 
Eggs — Omelette — Boiled Eggs — Poached Eggs — Beef Stew — 
Chicken Pie, etc., etc. ....... 520-561 

CHAPTER XXXII. 

Invalid Cookery. 

Rules to be Observed in Cooking for Invalids — Duties of Sick-nurse — 

To Make Arrowroot — Barley Gruel — Barley Water — Beef Tea, 
Special Instructions, Soyer’s Method — Calf’s Foot, How to Stew 
— Calf’s Foot Broth — Chicken Broth — Nutritious Coffee — In¬ 
valid’s Cutlet — Egg Wine — Gruel — Invalid’s Jelly — Lemonade 
for Invalids — Nourishing Lemonade — Stewed Rabbits in Milk — 

Rice Milk—Toast and Water — Nutrina, or Bran Jelly — Flaxseed 
Lemonade — Fresh Eggs, Special Preparation for Invalids . 562-571 

CHAPTER XXXIII. 

Diseases, etc. 

Water and Germs — Danger of Using Impure Water — Germs Cause of 
Typhoid, Malarial, and Other Fevers — How to Test Purity of 
Water — Filters — Water, its Use in Disease — Dyspepsia — Mala¬ 
rial Fever — Blanket Pack —Typhoid Fever, New Treatment, Im¬ 
portant Discovery—Measles — Scarlet Fever, Special Points of 
Caution — Croup—• Whooping Cough — Diphtheria — Pneumonia 
— Fomentations — Asthmatic Bronchitis— Rheumatism — Diar- 

4 

rhea, New Remedy — Constipation — Colic — Neuralgia — Dis¬ 
eases Peculiar to Women — Nervous Prostration, How to Prevent, 
Conditions of Cure—Special Caution, Sleep and Rest—Duties of 
Sick-nurse — Ventilation — Valuable Remedies — Household Rec¬ 
ipes, etc., etc., etc. 572-614 



XY1 


CONTENTS. 


CHAPTER XXXIV. 

Famous Cosmetic Secrets. 

Preparation Used by the Countess of Landsfeldt — Complexion Paste 
Used by the Celebrated Madam Vestris—Preparation Used by the 
Beauties of the Court of Charles II.—Cure for Eruptions and 
Pimples — Queen Elizabeth’s Complexion Wash — Freckle Unc¬ 
tion Used by the Celebrated Madame de Maintenon, Wife of Louis 
XIV.—Prevention Wash for Sunburn — Baron Dupuytren’s Po¬ 
made— Hair Cleanser Used by Lola Montez, the Countess of 
Landsfeldt — The Famous Honey Water, One of the Most Valua¬ 
ble Secrets — To Prevent Hair Turning Gray, Used by a Famous 
Spanish Actress ......... 615-618 


CHAPTER XXXV. 

Social Sins. 

Valuable Information — Its Importance to the Family—Principles 
Regulating the Marriage Relation — Unwritten Sins — Their 
Danger — How to Avoid Them — New Secrets — The True Mor¬ 
ality of Wedded Life— Counsel of the Ancient Brahmin . . 619-630 



CHAPTER I 


PRELIMINARY REMARKS; ABUSE OF HORSES, 

B EFORE taking up regular details, I wish to call jour atten¬ 
tion to some important points. First : That the horse, when 
treated intelligently, is really very easily managed, and that, 
too, by treatment that any one, however dull, should be able 



Fig. 1.—An intelligent, courageous, yet extremely sensitive nature. 

to use, if only patient and careful. But if at all spirited and 
intelligent, and treated ignorantly or wrongly, he can be made 
one of the most difficult and dangerous of brutes to control. 

The better to illustrate the points I wish to impress, I will 
refer here to the statement of a neighbor, Mr. J. B. Sperry, 

[17] 


2 



























18 


PRELIMINARY REMARKS. 



who related to me the following from his recent experience. 
Now bear in mind, Mr. Sperry is not a horseman, but a business 
man, a produce dealer. 

He had a mustang which he wished to have shod, but the 
horse would strike and kick so desperately that no man could 

take up his foot except at 
the risk of his own life ; 
he was utterly unmanage¬ 
able, and blacksmiths 
could do nothing with him. 
Mr. Sperry himself took 
him in hand, and in less 
than twenty minutes made 
him so gentle that he 
would stand on the floor 
and allow any foot to be 
taken up, and was shod 
without the least difficulty. 

In conversation with 
the same gentleman, some 
time afterward, he gave 
me the following facts in 
relation to the manage¬ 
ment of a very bad balker 
he had recently obtained : 
This horse had been owned 
by several parties in the 
neighborhood, all good 
horsemen, one of them a 
livery-man ; but m defiance of all that could be done, the horse 
could not be made to go or to pull, and had been whipped 
and pounded enough to kill an ordinary horse. The man of 
whom Mr. Sperry got him, had abused the horse shamefully, 
repeatedly knocking him insensible, in fact nearly killing him. 
Mr. Sperry got the horse for a mere nothing, and said that 


Fig. 2. —An intelligent, docile character. 


Note. — In my large work there are seventy portraits of horses referred to in 
the text of that work, from which the portraits here given are selected. 















ABUSE OF HORSES. 


19 


the animal was so cut up from the pounding and abuse that he 
had to let him rest a month, so as to have the cuts and bruises 
heal, and enable him to 
recover from the effects of 
the abuse. He then care¬ 
fully instructed his team¬ 
ster how to manage the 
horse, and put him to 
work ; and with the excep¬ 
tion of the first day, when 
he balked once a little, he 
worked right in without 
making the least trouble, 
and now he will pull a ton 
anywhere. To use his ex¬ 
act language, “He is one 
of the best working horses 
in the city, and I would 
not take $150 for him.” 

On asking him particulars of what he had done, he said : “I 
first took your book and read it carefully, and then directed 

the driver what to do, 
following exactly the 
course advised by you 
for simple treatment.” 

In reply, I related 
to Mr. Sperry the fol¬ 
lowing incidents, com¬ 
ing recently to my no¬ 
tice, which are still 
more striking : — 

A lady from Boise 
City, Id., Mrs. Thomas 
Johnson, who was at the 
Sanitarium in this place 
three years ago, upon 
going home obtained a 
copy of my book. She returned here recently, and stated to 









20 


PRELIMINARY REMARKS. 


me that they had a half-breed mustang which was so vicious 
they could do nothing with him, and was practically worthless ; 
that she studied the book carefully, then went out with her 
husband to the yard, and, with the book on her lap, directed 
him what to do with the horse, and that in a short time he 
made the mustang entirely gentle ; that he has been driven in 

harness and worked 
right along, remain¬ 
ing perfectly safe and 
gentle ever since. 
She stated further 
that a neighbor of 
theirs owned a horse, 
also a mustang, 
which was so vicious 
that he could not be 
broken, and they had 
intended to shoot 
him. This woman 
took the book, and 
in like manner went 
out into the yard and 
directed her husband 
in the treatment to be 
used; and he in a 
short time made the horse entirely manageable. They have 
used him since then for their family driving, and he continues 
just as safe and gentle as any horse in the country. 

I could give a great many cases of this character did space 
permit, but will refer simply to some representative cases in 
my own experience, — cases supposed to be so vicious as to 
be entirely worthless, yet, when treated properly, submitting 
readily, and proving perfectly gentle and manageable after¬ 
wards. 

First: A horse in New York, referred to in my large work 
as the Wilkins horse. This horse was recognized as the worst 
in that city, and, as a final resort, had been taken to a preten¬ 
tious horse-tamer, who had orders to break him or kill him. 



Fig. 5. —Sketch from life of the most vicious 
mustang pony the writer ever saw. 







ABUSE OF HORSES. 


21 



The man worked upon the horse for a week, and tried to kill 
him rather than admit his defeat; but the horse, being a tough, 

plucky fellow, fought 
through it, and the 
man had to send him 


home, with the state¬ 
ment that the horse 
had no brains and 
could not be broken. 
More than a month 
afterward, when I 
saw this horse, he 
was scarred from 
head to foot, and that 
lie was not killed by 
the severity of the 
treatment to which he had been subjected, was owing to his 
remarkable vitality ; yet in forty minutes, by the simplest treat¬ 
ment, I had no difficulty 


Fig. 6. — Nervous, excitable horse. 


in making h i m entirely 
manageable,* and with a 
few slight repetitions of 
treatment, I afterward 
exhibited him in the pres¬ 
ence of Mr. Bergli and 
other leading humanita¬ 
rians, as a model of docil¬ 
ity. 

In Cleveland, O., was 
the famous Malone horse, 
which had resisted for 
years every effort of the 
best horsemen, and was 


Fig. 7. 


A noted vicious horse. 


* This horse, as a special test, was subjected by the writer to treatment before 
Mr. Bonner, under a forfeiture of $1000 if he was not made perfectly manageable 
and gentle within forty minutes, which was done. See reports of special committees 
and other experiments in New' York City, in my large work. 
















22 


PRELIMINARY REMARKS. 


finally pronounced hopelessly unmanageable, as no such kick¬ 
ing run-away horse was ever before known in that country. As 
a test, and with treatment easy for any one to use, I controlled 
him perfectly within forty minutes, making him so gentle that, 
with a little additional treatment, I drove him next day on the 
square without bridle, reins, or breeching, proving him to be 
one of the most gentle and safe carriage horses in the city. 

In Lancaster, N. H., a fine blooded young stallion, owned 
by Mr. Stevens, to secure the best possible treatment was sent 


by him to a horse-breaker 
forty miles distant, who was 
recognized as the best in 



Fig. 8. — Vicious. 


Fig. 9.—Treacherous. 

that country. This man, after 
working upon the horse for six 
weeks and being twice arrested 
for cruelty to him, sent him home as utterly unmanageable.* 
The owner positively asserted that such a horse could not be 
broken. Upon examination I assured him that there would be 
no trouble at all in making the horse gentle, that the trouble 
was the result entirely of improper treatment. So incredulous 
was he, that I was obliged to pledge $500 as a guarantee that 
the horse would not be injured, and in addition $25 to him for 



* About six weeks before I went to Lancaster, this horse-trainer came twenty 
miles to attend one of my lectures. He at that time asked me if I intended to go to 
Lancaster; that if I did, I would find there the worst horse I ever had handled, etc. 
From his representations I was anxious to see and experiment upon the horse, and 
immediately W'rote my agent to be sure to put in Lancaster. 




ABUSE OF HOUSES. 


23 




Fig. 10.—“Wild Pete.” A very peculiar 


and interesting case. 


his time if I did not hitch up and drive the horse gentle 
within fifteen minutes. Upon trial, as I anticipated, it proved 
one of the sim¬ 
plest cases. The 
whole trouble was 
caused by his be¬ 
ing made insane 
with fear and ex¬ 
citement ; all I did 
was to overcome 
this, when he sub¬ 
mitted readily. 

A young horse 
in Portland, Me., 
the famous Jet 
stallion, w a s r e- 
garded hopelessly 
vicious. He had 
nearly killed one 
man, and seriously injured several others, and the owner, Pev. 
Mr. Hillman, refrained from shooting him only on the promise 

of my going there to 
treat him; a n d the 
horse was kept shut up 
for ten months, until I 
was able to visit that 
city for the purpose. 


Though the best horse¬ 
men in that country re¬ 
garded it as only the 
merest fool-hardiness to 
undertake to break such 
a horse, yet, as I had 
assured them, I expe¬ 
rienced no real diffi- 

Fig. 11.—Strong-willed, intelligent character. 

culty m making him en¬ 
tirely gentle and manageable when first tried, requiring but 
twenty-five minutes to bring him under complete control; and 



24 


PRELIMINARY REMARKS. 


with slight repetition he was handled and driven afterwards en¬ 
tirely manageable.* 

A case in Mansfield, 0., was a mare owned by McYay and 
Allison, purchased when three years old by them, with 
others, of L. L. Dorsey, of Kentucky. When purchased, she 
was so vicious a kicker that she was obtained by the parties 
mentioned at a greatly reduced price. Being fine blooded, the 



Fig. 12. —The Arud Horse referred to in text as led out of stable to be subdued. 


most persistent efforts had been made by the best horsemen 
from that time until she was seven years old, to break her, but 
she had finally to be given up as incorrigibly vicious. She could 
not be driven, w^as regarded too vicious to breed from, and was 
considered practically worthless. She had been worked upon 
and abused enough to kill any ordinary horse, all only making 
her worse. This mare was treated as a special test f on a for- 

* In my large work I give very full and interesting particulars of forty of the best 
representative cases of vicious horses, giving age, disposition, character of resistance, 
with full details of treatment used. 

f A number of jockeys planned to break me down and turn my efforts into ridi¬ 
cule by springing this mare upon me. The owners told their manager to take her in; 
that she was good for nothing, and even if she were killed, they would regard it no 
loss. No one supposed it possible to break such a mare, and it really could not have 
been done except by the treatment used upon her, which I gave only to my classes as 
an inviolate secret, under oath. 








ABUSE OF HORSES. 


25 


feiture of $500 if not driven gentle without breeching in 
forty minutes, and she was controlled just within that time, the 
one lesson, in fact, breaking her perfectly, and she was after¬ 
wards used as a family driving horse of the very finest and most 
gentle character.* 

Even if we had no special methods of subjection or treat¬ 
ment, with a proper understanding of the horse’s nature, and 



Fig. 13.—The Fred Arnd Horse as seen by the writer four years 

after being subdued. 


the simplest means of control, there should be no trouble in 
making at least eight-tenths of what would be regarded as very 
bad horses entirely gentle and obedient; certainly all ordinary 
habits of resistance and viciousness could be prevented. To 
show what can be done in this way, I refer to some special cases. 

I was once present when a team of four horses was 
harnessed for the first time to a band wagon. With the first 
note of the band, the horses were so frightened that they very 
nearly got away, though the band stopped instantly. I saw a 


* Six weeks afterward, Mr. McVay stated to the writer at Newark, that she was 
the most valuable and promising horse in Richland County; that one day while driv¬ 
ing her rapidly before a sleigh, accompanied by his children, the breeching broke, 
letting the sleigh against her heels; that he expected of course she would kick and 
run away, but at command she stopped quietly, not showing the least fear or offer¬ 
ing to kick. 







































26 


PRELIMINARY REMARKS. 


terrible accident was inevitable if the experiment was repeated, 
and to avert it I directed the men to get out and go back about 
fifteen rods. In the meantime I took the most excitable horse 
by the bridle, and directed the others to be treated in like 
manner. They were greatly excited; the one I held fairly 
shook with fear. After a few minutes I directed the band to 
commence upon one or two instruments, the others afterward 

to start in gradu¬ 
ally. This slight 
comm encement 
was repeated sev¬ 
eral times before 
the horses would 
bear it. I then di¬ 
rected the men to 
play g r a d u a 11 y 
louder until up to 
the full force of all 
the instruments 
and drums; this 
point made, while 
playing they came 
forward very slowly, got in, and commenced again in the 
lightest possible manner, gradually increasing the sound until 
they played with full force. I now requested the band to 
keep quiet while the team was driven a short distance, then as 
before to commence lightly, gradually playing louder until the 
horses were indifferent to the sound. The result was that in 
less than twenty minutes the band paraded the street playing 
as they pleased, the horses perfectly indifferent, in fact appear¬ 
ing to enjoy the music. 

During my early experience, long before I took the road, I 
often traded horses, and not infrequently got very bad ones. 
I really knew nothing about horses, but I liked the novelty of 
change and of trying to manage those of different habits. 
Among these was a small pony mare nine years old, a con¬ 
firmed balker of the worst character, though this I did not 
know until I had traded for her. I got her on my own terms, 





INTERESTING EXPERIMENTS. 


27 


with the understanding that nothing should be said about her 
character. I learned afterward that she had been traded 
around among the jockeys 
of that country for years, 
and that she was considered 


so unmanageable in harness 
as to be practically worth¬ 
less. On hitching her up, 
she would not go. I took 
her to the side of a hill, fac¬ 
ing down, and hitched her to 
the wagon, but could not 
make her move. As an ex¬ 
periment I struck her sharply 
with the whip, when she in¬ 
stantly threw herself down. 

I saw at once that I had the 
worst possible case, and was thrown upon my ingenuity in de¬ 
termining what to do. Being bound to succeed, and wishing 

to take no chances, I was 



Fig. 15. —A Barnyard Lunkhead. 



instinctively led to take the 
following course : — 

I unhitched her, then 
went into an orchard close 
by, and filled my pockets 
with apples. I now led her 
to a back road, entirely be¬ 
yond observation, and com¬ 
menced by standing at her 
shoulder, and with the whip 
touching her sharply over 
the hip, at the same time say¬ 
ing “ Get up!” Of course 
she started promptly, and af¬ 
ter going a few feet, I called 
“Whoa!” at the same time 
pulling upon the reins to stop her, and giving her a piece 
of apple. This I repeated, but each time going a little 


Fig. 1C. —Coarse, low-bred horse. 




















28 


PRELIMINARY REMARKS. 


farther back until able to get directly behind her, with hold of 
the reins, and to make her start and stop at command, being 
particular always to reward her with apples. This point thor¬ 
oughly established, I pulled the wagon to a slightly descend¬ 
ing piece of the road and hitched her in, when I commenced 
again in the same gradual manner, the only difference being 
that she was attached to the wagon. Then I repeated until I 
was able to get on the wagon step and start her, then to get in, 



but each time letting her go a little farther, until I was able 
finally to get in and sit on the seat. Each time, of course, I 
was careful to get out and reward her, being somewhat sparing 
of my apples so as to keep her hungry for more. Then I grad¬ 
ually repeated, until within about an hour I was able to start 
and stop her, even going up a rise of ground. I then took her 
out, and treated her as well as I could, getting, as it were, well 
acquainted with her. Next day I repeated this treatment in 
part, until I finally let her go from ten to fifteen rods at a time. 
The result w r as that within two days I could drive her into a 
mud hole or anywhere else, and she would start and stop at 
command, and even pull heavily. I kept her about a month ; 












INTERESTING EXPERIMENTS. 


29 


she never troubled me in the time, and I never had a more 
pleasant and willing driver in my life. 

I could illustrate the value of simple good management in 
a great many ways did space permit; but all these points will 
be found fully explained in connection with regular treatment, 
especially with the very full instructions and details of my reg¬ 
ular methods of subjection given in my large work, which there 
should be no difficulty in using successfully : but few of the 



Fig. 18. — The Malone Horse next day after treatment, on the square 

without bridle, reins, or breeching. 


most vicious horses should be found at all difficult to manage. 
I could refer to many instances of the most vicious character 
which were controlled readily by ordinary men of no previous 
practical experience, by the instructions only obtained from my 
book ; and though encroaching largely upon my limited space, 
I include one or two representative cases out of many coming 
recently to my notice. 

Capt. A. E. Wood, of the 4th Cavalry, Fort Huachuca, 
Arizona, writes under date of March 8, 1889: “I have a 
heavy boned, strong California horse, which breaks every 
halter put on him ; I have to tie him up with a chain. He 






































30 


PRELIMINARY REMARKS. 


has already knocked down and walked all over one of my ser¬ 
geants, and I want to either break or kill him.” After using 
upon him the most simple treatment, taken from my book, 
Capt. Wood again writes the following, which was received at 
the time of writing this article : “That wild California horse 
surged back about ten seconds, and then he came forward with 



Fig. 19. — Jet stallion in one of his vicious acts. 


a rush, and I could not get men enough around him to force 
him back the second time. From the stall I took him out to 
the picket line, and tied him to a post. He set back about 
three seconds, when he sprang forward astride of the picket 
line ; when freed from the line, we could not induce him to 
pull back again. Any halter will hold him now. He was so 
easily managed that I concluded I had misjudged his character, 
so I tried him with the Second Method next morning to break 
him to the saddle. Immediately after this, he was saddled and 














INTERESTING EXPERIMENTS. 


31 


a man mounted and dismounted ; in fact, lie was broken to 
shoe, to ride, to stand, and to behave himself generally, in 
about twenty minutes.” 

B. C. Platt, Y. S., of Reno, Nev., also writes: u About 
two weeks since,I received, from a brother in Conn., a copy of 
your valuable work, and a more interesting and instructive 
book never before reached my hand. I have subdued some of 
the most vicious and dangerous horses ever known in this sec¬ 
tion of the country in from twenty minutes to one hour and 



Fig. 20. —The noted vicious horse Jet, Portland, Me. 


ten minutes, by the application of your methods. The Second 
is in every instance A No. 1, but the Third does beat the very 
d-1 I do believe. 

u Perhaps I may seem to you a little over-enthusiastic, but 
I have just put the finishing touches on the worst brute of a 
beast that man ever attempted to lay hands on, and all the 
efforts made to accomplish the result were of the neatest and 
easiest and safest kind, which makes one smile to know how 
powerful he is, especially when he has Magner at hand.” 

Did space permit, I could refer to an almost countless num¬ 
ber of cases, showing the ease with which horses supposed to 
be entirely unmanageable and practically worthless were made 
perfectly gentle, and that, in most cases, by very simple treat¬ 
ment ; also that without the advantage of special methods of 
treatment, which I give, and which were originated and intro¬ 
duced by me as my secrets, these results in extreme cases 
would have been entirely impossible. Whatever my own sue* 








32 


PRELIMINARY REMARKS. 


cess in the control of vicious horses, — and it is no egotism to 
say such results as I have been able to demonstrate were never 
equaled in ancient or modern times, — the real success of my 
efforts was owing not so much to my ability as to the natural 
susceptibility of horses to control when treated at all reason¬ 
ably and properly. I certainly had none of the advantages of 
unusual strength or personality ; for I was of less than average 
size, and naturally sensitive and retiring, — points greatly 



Fig. 21. —Vicious stallion in a rage. 


against me ; but I was perhaps more than ordinarily observant, 
with great natural perseverance. 

But however remarkable the results I have been able to 
produce may seem, they have been no more than any ordinary 
man with the benefit of my experience and the instructions 
given should be able to produce, even on horses of very bad 
character. It is a matter simply of correct principles of treat¬ 
ment and applying them properly. 

There is a singular adaptation of the different classes of do¬ 
mestic animals in the different parts of the world to the wants 
of the people where we find them. The Esquimeaux has the 
dog; the Laplander, the reindeer ; the Peruvian, to climb the 
Andes, the llama; and to travel on the desert, the Arabs have 









TEMPERAMENTS. 


33 



Fig. 22. — A very courageous, in¬ 
telligent character. 


the camel, etc., etc. In like manner we have a wonderful 
adaptation in horses for special uses ; those of a large, coarse, 
heavy character being 
a d a p t e d for the cart and 
plow ; while the lithe, active 
thorough-bred, having the 
conformation of the g r e y- 
hound, is fitted for quick, 
active, and prolonged exer¬ 
tion. From these extremes 
we have countless modifica¬ 
tions in size, disposition, and 
intelligence. How, if possi¬ 
ble, there is still more marked 
difference show n mentally 
than there is physically. One 
is perhaps naturally gentle and fearless ; another sensitive, im¬ 
pulsive, but innocent; while another is wild, aggressive, vicious, 

and dangerous. 

If we were to study even the 
head, we will see the most marked 
difference in features. If, for ex¬ 
ample, the eye is large, brown in 
color, set well out in the head, fore¬ 
head broad and full, short from eyes 
to ears, ears short and pointed, set 
well apart, the head high between 
the ears, and nostrils large, we have 
the best type of intelligence and do¬ 
cility, the model family horse. The 
opposite extreme, — small, r o u n d 
eye, set well back in the head, eye¬ 
lids heavy, long from eyes to ears, 
forehead n a r row, ears long and 
flabby and rather flat between them, nose rounding, nostrils 
small, gives us the best type of the naturally sullen, treacher¬ 
ous character. 



Fig. 23. 


- Sensitive, intelligent 
character. 


3 












34 


PRELIMINARY REMARKS. 


Next, a large but clear eye, full forehead, medium length 
between eyes and ears, ears rather long and pointed, hair short, 
rather light-boned, rangy and active, indicates the naturally nerv¬ 
ous, sensitive horse, one learning quickly, easily excited, not bear¬ 
ing abuse, but whose only impulse is to get away,— the horse that 
will not bear the whip, and is a prompt driver. If now we find 
considerable white in such an eye, the bones a little large, deep 
chest, strong digestion, with the hair a little longer and coarser, 
not inclined to put on flesh, we have a horse that is on the sur¬ 
face sensitive and intelligent, but, roused and excited, will show 
great reserve powers of pluck and resistance. 

Bodily structure generally must always be considered in 
connection with special parts, for which there is not space to 
enlarge upon. Something of these extremes and modifications 
of character are shown by figures. No. 2 is a good represen¬ 
tation of the naturally gentle, intelligent horse ; No. 4 of the 
naturally sullen, treacherous nature ; No. 6 of the excitable, 
sensitive nature ; No. 15 of the barnyard lunkhead, that has 
no intelligence or action ; with others representing special 
types of character. In my large work there are nearly seventy 
special portraits representing a great variety of horses referred 
to in the text. 

The extent of disturbance to the nervous system is a point 
to be considered carefully. These conditions are brought very 
forcibly to notice in practice, as no two horses, though of the 
same general character, submit alike to treatment. This knowl¬ 
edge, which is of great advantage because it enables determin¬ 
ing with more accuracy what to do and how to apply treatment, 
can only be learned by practical experience ; still, with the 
careful instructions given, it is not essential in the management 
of all ordinary cases. 


CHAPTER II. 


PRINCIPLES OF TREATMENT. 

I N the control and education of horses, we have three natural 
difficulties to overcome. First : The horse is much stronger 
than man, and just so far as he learns in any way that he can 
resist his control, to that degree will he be encouraged to be¬ 
come unmanageable and vicious. Second : His methods of 
reasoning being limited to seeing, hearing, and feeling, to pre¬ 
vent his becoming excited or frightened at objects and sounds 
with which he is brought in contact, he must be convinced of 
their innocent character by his own way of reasoning. Third : 
He cannot understand the meaning of language or words of 
command, excepting so far as he is taught by associating them 
with actions ; consequently he cannot know what he is required 
to do, unless shown and taught in a way he can comprehend. 

Taking these conditions in order, we see, for example, that 
if a horse learns to pull away, break his halter, resist the black¬ 
smith in shoeing, or run away, etc., he will be encouraged to 
do so afterward, until the habit becomes fixed. On the con¬ 
trary, we see that when a colt is first haltered, no matter how 
hard he may resist, when once forced to submit he will not only 
follow readily without restraint, but will continue to do so 
afterward ; also when the feet are taken up and handled until 
the operation is submitted to, there will not only be submission 
for the time, but, if done properly, all inclination to resist 
afterward will be overcome. 

First. The principle is the same in relation to other habits, 
or in overcoming viciousness. No matter how wild or vicious the 
horse may be, if so controlled that resistance becomes impossi¬ 
ble, and his fear is overcome by kind treatment, there will not 

[35] 

































































































































PRINCIPLES OF TREATMENT. 


37 


only be entire submission without the use of power or restraint, 
but he will remain so afterward if not abused or excited. 

Second. We see that when an object or cause of unusual 
sound is brought suddenly or unexpectedly to his notice or in 
contact with his body, it is liable to excite the most intense fear 
or resistance, and of which he will ever afterward be afraid ; 
whereas if brought slowly and gently to his notice, letting him 
smell and feel of it, it can soon be brought over or around him 
without causing the least fear, or attracting his attention. It 
does not matter whether it is in driving to carriage, letting the 
cross-piece come across the quarters, raising an umbrella behind, 
or the noise of a steam-engine, etc., the effect is the same. 

Third. In relation to teaching the meaning of sounds or 
words of command. If a man were to repeat the word u whoa” 
to a horse, he might do it indefinitely without being able to 
teach him its meaning. But if the horse is moved mod¬ 
erately, and immediately after the command he is pulled 
upon sufficiently hard to make him stop, he will, after a few 
repetitions, learn to stop at command, to avoid being pulled 
upon. Or in teaching to back, if, after the command is given, 
the reins are pulled upon sufficiently to force him back, he will, 
after a few repetitions, soon learn to back freely when the word 
is given, to avoid the hurt of being pulled upon. To explain 
more fully, I include the details of teaching a few tricks : — 

If it is desired to teach a horse to make a bow, first prick 
him lightly on the back with a pin, and repeat until in his 
effort to avoid the annoyance he drops his head ; then instantly 
stop the pricking and caress him. Repeat the pricking until 
the head is again dropped ; then caress him, and give him 
something of which he is fond. Continue to alternate in this 
way with the pricking and caressing until at the instant a motion 
is made toward the back he will drop his head. 

To teach to kick up, simply prick him on the rump until 
there is an inclination to kick up, when, as before, stop and 
caress him. So repeat until the least motion toward the rump 
will induce him to kick up. 

In teaching any kind or number of tricks the principle is 
the same, the difference being that instead of a pin, other 
means suitable to the requirements of the case must be used. 


38 


PRINCIPLES OF TREATMENT. 


Now, to teach these tricks by word, it will be necessary to 
repeat the command and associate the act with it; that is, 
“Make a bow,” “Kick,” etc., in connection with the signal 
of whatever trick is being taught, until there is obedience. It 
is an important point to avoid confusing the horse, and there¬ 
fore but one trick should be taught at a time, and that slowly 
and carefully repeated until thoroughly understood. Then 
another trick is to be taken up, and so on. At each progress¬ 
ive step review the previous tricks, until any trick demanded 
will be promptly performed. The duller the horse, the less 
can be attempted, and the more time must be given; while 
the more intelligent the horse, the more can be done and 
taught. To have prompt obedience to the command, the exact 
signal and word given in teaching the trick must be repeated, 
even the tone or pitch of the voice, otherwise the horse can 
not know what is wanted of him, and he will become confused, 
and consequently unable to obey. 

The principle is the same in teaching a horse to do any¬ 
thing in or out of harness, the difference being that such means 
as will give more power of control must be used. Now the 
principle is the same in either overcoming or preventing 
viciousness or bad habits of any character, the only difference 
being that instead of teaching a trick, we now combat the habit 
or viciousness already formed, simply repeating until there is 
entire docility. 

Now as the horse is really superior to man physically, and 
we cannot control him directly when seriously vicious or un¬ 
manageable, we have to study how most safely and effectively 
to impress him so as to make him entirely obedient to our con¬ 
trol. 

No matter how vicious the horse may be, it is a very easy 
matter to make him gentle for a short time. This can be done 
in a variety of ways, such, for example, as lowering vitality by 
such means as bleeding, want of sleep, violent exercise, pro¬ 
ducing intense pain, want of water and food, etc. ; but when 
there is recovery, or the strength is regained, the character will 
gravitate back to what it was before. Horses can be controlled 
easily by medicine, but not in the way people suppose, and its 


PRINCIPLES OF TREATMENT. 


39 


effect is not permanent. The use of scents, for which a good 
deal has been claimed, is not at all practically effective. This 
is very easily proved. During my early experience I was 
greatly misled by this sort of pretension, but I.found it the 
merest trickery, simply calculated to deceive. [i give very full par¬ 
ticulars in regard to scents and medicine in my large work.] 

The true key of success is in addressing and impressing the 
brain directly. It is evident to you that a horse can be easily 
spoiled, and excited to the most intense resistance, and this by 
the impression of a moment or two, even without being touched 
physically. This is in a chance way, though in the wrong 
direction, the art of impressing the brain. Now if we know 
how, and do it properly, we can impress the brain in the 
opposite direction of making the horse fearless, obedient, and 
good, with almost the success that we can spoil him. 

By referring to what I say on the use of the War Bridle, 
and especially in Colt Training and teaching the colt to lead, it 
will be noted that no matter how hard the horse may resist at 
first, that once made to submit, there will be, when well done, 
no inclination to resist in that respect afterwards. So in con¬ 
trolling a horse’s foot, for example; once successful in taking 
it up and holding it until all resistance ceases, there will be 
no inclination to resist handling it afterward. Now the prin¬ 
ciple is the same in overcoming general physical resistance. 
The horse may exhibit the most extremely violent resistance; 
but if we are able to control it, and establish the impression of 
submission effectively with kind treatment, there will be no 
inclination to repeat such resistance afterward. This is the 
true law of subjection and government, and is the principle by 
which I have accomplished my best results. 

I could give a great many ways of controlling horses, and 
many of them very good ; but as they would only serve to con¬ 
fuse, I give only what I have found to be the most practical 
and effective methods of treatment used by me. They will be 
seen to differ greatly in principle, each being specially adapted 
to different characteristics of resistance and temperament. 
But as shown by the results of my experiments in the easy 
control and subjection of horses that all others had failed upon, 
they are by far the most simple and effective yet discovered. 


40 


PRINCIPLES OF TREATMENT . 


THE WAR BRIDLE. 


FIRST FORM. 


When skillfully used, the War Bridle enables one to produce 
the most wonderful results, and is all that is needed to make 
all ordinary colts gentle to control. It is especially valuable 
on account of the ease with which it can be used, and its entire 
safety. If a horse is restless, and will not submit to have the 

harness put on, resists being 
bridled, cleaned, or curried, 
is restless in shoeing, or is a 
little nervous when ordinary 
objects of fear are brought 
around him, etc., this will be 
found to give almost imme¬ 
diate control ; while as a 
means of teaching ordinary, 
unbroken colts to follow, 
etc., it is the most practical 
and effective means known. 

HOW TO USE IT. 

It is very important to 
have the cord made of the 
very best quality of hemp, 
and size about right. The 
point is to have the cord as 
small as possible, yet suffi¬ 
ciently strong to give assur¬ 
ance of its not breaking un¬ 
der the most severe strain to which it can be subjected. I 
have found the most satisfactory to be that made of the best 
quality of long-fiber Missouri hemp, wound very hard, yet in 
such a way as to be flexible. I used the same cord for the 
Third Method of Subjection. The size should be from five- 
sixteenths to three-eighths of an inch in diameter, and in length 
from fifteen to twenty-two feet. The average length used by 
me was from eighteen to twenty feet. 



Fig. 


First Form of War Bridle. 












THE WAR BRIDLE — FIRST FORM. 


41 


For the simplest form of War Bridle, take such a piece of 
cord, tie each end in a hard knot, and make another knot or 




F ig 27. — Smallest size of cord used —five-six¬ 
teenths of an inch in diameter. 


loop about twenty inches from one end ; bring this end around 
the horse’s neck, and pass it through the loose knot or loop, 
regulating the size of the loop to that of the neck. Next 
catch the e n d 
hanging down, 
and pass b e- 
tween the cord 
and neck, form¬ 
ing a loop with 
the free end on 
the near side. 

Pass over the 
lower j aw the 

loop this forms, as shown in Fig. 26. This we will term the 
First Form, and, it will be noticed, gives considerable pulley 
power sideways and back upon the mouth. The method of 
using it is as follows : — 

Stand opposite the shoulder, about four or five feet away 
from the head. To prevent chafing, have a light leather 



Fig. 28. — Largest size of cord used — 
of an inch in diameter. 


three-eighths 





42 


PRINCIPLES OF TREATMENT. 



Fig. 29. — Second Form of 
War Bridle. 


glove on the right hand, with the cord wound once round it 
loosely, while it is simply grasped by the left a little in ad¬ 
vance of the right. Give a sharp, 
quick pull or jerk, when instantly 
give slack, using more or less 
force, according to the amount of 
resistance to be overcome. This 
will be found to give great power, 
being sufficient, unless the horse 
is very heavy and slow, to pull 
him around easily, when by re¬ 
peating a few times he will come 
around freely without being pulled 
upon. Now, go to the opposite 
side, and repeat the pulling until 
he will come around promptly in 
the same manner. The force of 
the pull must necessarily be reg¬ 
ulated to the resistance of the 
horse, a quick nervous horse usually requiring but two or 
three light pulls to make him follow freely; while a dull, 
stubborn, or slow 
horse may require 
to be pulled upon 
with a good deal 
of force, and this 
perhaps repeated a 
number of times to 
produce the same 
effect. 


After doing 
this by stepping 
sideways and 
ahead, the horse 
will promptly fol¬ 
low ; then gradu- 

ally enlarge } OUl Fig. 30 — Second Form of War Bridle as it should 
circle, until you be adjusted. 













THE WAR BRIDLE—-SECOND FORM. 


43 


can go straight ahead, and he will follow freely. But should 
he be a little slow, or not follow as desired, simply repeat the 
pulling a few times as before, when he will follow readily 
though the cord be thrown over the back, and will do so after¬ 
wards with a halter. 

It will be noticed that 
this form only gives 
power sideways. If you 
were to go in front and 

would only throw the 
head up and back, in 
fact making the horse 
resist. When it is de¬ 
sired to bring the horse 
straight ahead, simply 
change to the Second 
Form, as shown, when 
by pulling a few times sideways and ahead, he will come 
ahead as freely as before sideways. 

SECOND FORM OF WAR BRIDLE. 

Make a single loose knot or loop about a foot from the end. 
Put the end knot through this knot or loop, and draw suffi¬ 
ciently tight to prevent its slipping out. The loop thus formed 
should be only large enough to go over the lower jaw, because 
the larger the loop the less power will be obtained. Next pass 
the cord from the off side over the head where the halter rests, 
and down through this loop back of the jaw, until the slack is 
taken up, as shown in Fig. 30. Now, step a little sideways 
and ahead; give a sharp pull as before, when you will find that 
you will be able to pull the horse right to you; but if you do 
not the first time, you can at farthest after a few repetitions. 
A quick, nervous horse may jump right to you on the first pull, 
and will follow in the most prompt manner afterward ; while 
one of a slow, sullen nature may resist quite hard for a while, 
but will always yield in a short time. 

Putting this part over the head about half-way back on the 
neck, drawing down tightly with the hand, or tying moder- 


pull straight ahead, it 




44 


PRINCIPLES OF TREATMENT. 


ately tight will be found all that will be required in the 
control of all ordinary cases bad to bridle, to handle top of 
head, harness, etc. If tied down, it should not be kept so 
at longest more than a minute or two. See Bad to Shoe, Har¬ 
ness, etc. 

THE DOUBLE DRAW-HITCH FORM. 

This is the result of a great deal of experimenting, and was 
taught by me for years as a very important secret. This was 
my secret for controlling headstrong, unmanageable stallions so 
easily that I could in a few minutes, as a feat, call a stallion 
away from a mare or horse by word of command only. It can 
be changed or modified in two or three ways, as may be nec¬ 
essary, and is a very practical and valuable means of control, 
giving very much more power than either of the other forms of 
War Bridle. 

First, put on a cord as for First Form of War Bridle ; but 
instead of bringing the cord down through the loop, bring it 
from below up ; then pass it over the head and back through 
the mouth, thence through the loop that this forms on the near 
side. (See Fig. 31.) If desired, this can be modified so as to 
give still greater power by bringing the cord across under the 
upper lip, instead of through the mouth, or by making another 
loop over the head in the same manner, and by bringing it under 
the upper lip. 

By experimenting a little with this, it will be found to in¬ 
crease the power wonderfully. A horse so stubborn and sullen 
that he can hardly be moved or seem to be influenced by the 
First Form, can, by an ordinary pull or jerk with this, be lifted 
almost bodily out of his tracks, giving all the power necessary 
for making such a horse follow in a few minutes. Where a 
horse is restless, or somewhat unmanageable, such as resisting 
the feet being taken up, having a blanket thrown over him, the 
head handled, etc., he can sometimes be made to submit readily 
by bringing the cord, after the First Form is adjusted, forward 
under the upper lip and right around over the head and through 
the mouth, and holding moderately tight. But it should not 
be held so for more than a minute. Should it be resisted very 
much, it should be abandoned and other treatment used. 



FOOT- STRAP. 


45 


There is quite a, secret in using the War Bridle. It lies, 
first, in getting the right position and distance from a horse ; 
second, in the method of pulling, which is the point here to be 
explained. Wind the cord once around the right hand, not 
very tight, while it is passed through the left a little in advance 
of the right. And now for the secret : It is giving a sharp, 
quick jerk with both hands, like the cracking of a whip ; not a 
long, heavy, dead pull, mind, but a quick little jerk, as it were, 
and instantly slack. You will, of course, place one foot a little 
forward of the other to give purchase ; the rest must be done 
by the force of the arms only. I have frequently been able to 
illustrate this by jerking heavy horses around freely by pulling 
upon the cord even lightly but quickly with my naked hands, 
without the least injuring them ; while strong, heavy men, 
though pulling quite hard in a slow, indifferent way, could 
scarcely move them, and, at that, bruised their hands quite 
seriously. 

I may say that in hundreds and hundreds of cases, men who 
had joined my classes, and to whom had been shown and ex¬ 
plained the application of every point in this method, and to 
whom its effect had been illustrated, would often catch the 
points only so imperfectly that they would follow me many 
miles to attend another class, and have them again explained 
to them. 

The simplicity of this form of control makes it very difficult 
to comprehend its great value unless its effect can be shown 
upon a great variety of horses ; neither is it too much to say 
that it requires considerable practical skill to bring out its full 
power. 

FOOT-STRAP. 

This, for a simple means of control, because so easily used 
and practical, is very valuable. It is, however, properly con¬ 
sidered, but a palliative measure of treatment. 

Once having a horse I could not control safely while driv¬ 
ing, it occurred to me to attach a strap to the forefoot and carry 
it back to the wagon, by which means I could at any moment, 
while moving, disable the horse by holding the foot helpless. 
Upon trial, the effect upon the horse was beyond my expecta- 


46 


PRINCIPLES OF TREATMENT. 


tion. The sudden pulling of the foot from under him had a 
much better effect in disconcerting him and preventing resist¬ 
ance than could possibly be done by tying up the foot and hold¬ 
ing so while driving, as was done before. A horse can travel 
but a short distance upon three legs, and if a bad kicker, he is 
liable to balance on the opposite leg and kick as badly as be¬ 
fore ; whereas, suddenly taking and holding the foot helpless 
while moving not only prevents this, but freedom can be given 
again when desired. 

I found the foot-strap particularly valuable in the manage¬ 
ment of colts and in controlling runaway kickers. I used one 
strap and sometimes two. In the management of reckless, 
runaway kickers, I held the second strap in reserve, so that if 
there was a disposition- to resist the control of one foot, and 
lunge ahead, I disabled the opposite one. Would state here 
that if necessary to do this, it must be done before the horse 
gets under much headway ; for should he be permitted to go 
very rapidly, pulling the opposite foot from under him so sud¬ 
denly would be likely to throw him over on his head and do 
serious harm. I experimented a great deal with this, but found 
this simple method of taking up one or both feet separately as 
desired, the best. A single cord or strap can be attached to 
both feet, giving pulley power from the belly-band ; but this is 
objectionable mainly on account of the danger there is of cut¬ 
ting and bruising the knees when the horse is thrown upon 
them while moving upon hard or stony ground, thus disabling 
the horse more seriously than is necessary. 

The foot-strap can be used to excellent advantage when the 
horse is first driven in harness, in which case it will be necessary 
to have an assistant. It can be used to deckled advantage in 
driving a doubtful colt, as it restrains from kicking as well as 
running away. The way I managed such horses was this : 
When I first let him move forward quietly, I suddenly pulled 
.the foot from under him, calling “Whoa!” This I repeated 
until he would stop instantly. If disposed to lunge recklessly, 
and try to get away, then I disabled him wholly. I simply 
used the second strap as a measure of precaution. 

Buckle a soft strap around the foot, to which attach a cord 
or driving rein, and carry back over the belly-band to the 


FOOT- STRAP. 


47 


wagon. 


The belly-band should be strong, and not buckled 
very tight, so as to give entire freedom for the cord or strap 
to slide over it. We usually used a soft rein webbing, but any 
piece of light cord or driving rein will answer. A particular 
point I would call attention to in the use of the foot-strap, is to 
select a sandy piece of road, free from stone, or a heavily 
sodded piece of ground, so that if the horse is forced upon the 
knees, there will be no danger of bruising or cutting them. 
You should be very careful about this point. 

Soon after learning the use of the foot-strap, when in 
Jefferson Co., Yew York, in 1861, I was required to drive a 
very bad runaway, kicking colt. 

Depending upon the foot-strap 
for his control, he was hitched 
to a rough lumber wagon with 
a loose box, in a narrow back 
lane with a crooked rail-fence 
on both sides. As soon as 
given freedom to start, the colt 
sprang ahead recklessly, when 
of course I pulled the foot from 
under h i in and held it; but 
being a reckless fellow, he FlG> 33, “Foot-strap. 

rushed on furiously on three legs. The bottom boards of the 
box, which were loose, slid forward against his hind parts ; this, 
with the wagon barely missing the ends of the rails during a 
rush of about forty rods, made it about as exciting a little 
incident as I had during my early experience. When we 
stopped, the boards were right up against his quarters, and 
he in the fence corner. It occurred to me instantly to use 
a strap also on the opposite foot. This I tried, which soon 
enabled me to drive him with entire success. The owner 
afterward wishing to experiment himself, took the colt on 
the main road and started him down hill, and when going 
quite fast, imprudently pulled both feet at the same time from 
under him. The consequence was that the colt was thrown 
violently forward on his head, skinning and lacerating the 
head badly, as well as bruising the knees, in fact very nearly 
killing him. In repeating the incident to me, the man laughed, 










48 PRINCIPLES OF TREATMENT. 

saying that lie had a sure thing on him now, and that I was 
not to blame at all, as he did not follow the instructions, etc. 

With the aid of this alone, if used carefully, there should 
be no difficulty experienced in breaking any colt to drive safely 
in harness. 

FIRST METHOD OF SUBJECTION. 


So far as we disable any part of the horse’s body, we pro¬ 
duce to that degree a sense of helplessness in him. To make 
a horse stand gentle to be shod, it was a great secret, years ago, 



to tie down one or both ears ; of preventing a horse’s kicking 
in harness, to tie the tail down to the cross-piece of shafts, so 
that it could not be raised ; also of disabling one or both fore¬ 
legs. This was the great secret, and practically all that was 
known about the art of taming horses before-my time. Now 
if we can disable the whole body, or directly overmatch the 
power of the horse to resist, we create in him a strong sense 
of his helplessness and a corresponding impression of our 
mastery. While the various methods of subjection here given 
carry this principle out in different ways, that which we call 
here the “First” is based more directly upon this principle, 
and will be found very effective when used properly, and the 
age, resistance, and temperament of the horse are adapted to 
it. There are a great many ways, heretofore practiced by 


V 










FIRST METHOD OF SUBJECTION. 


49 


others and myself, of laying a horse down ; but this is by far 
the most effective, and has been the outgrowth of a great deal 
of practical experimenting by me. 

I give two rigs, one of leather and one of rope. The 
leather rig works well, but is expensive, costing from eight to 
fifteen dollars. The rope rig works equally well, and can be 
made of any old rope in a few minutes, at a merely nominal 
cost. During the later years of my experimenting, I used the 
rope rig exclusively. 

For the leather rig the surcingle should be made of two 
thicknesses of good harness leather, about three inches wide, 



Fig. 34. — Simple rope rig. 


and about eight or ten inches longer than the size of the body. 
The buckle should have two tongues, and be made of good 
wrought iron. When this rig is on, and drawn tightly from 
the back over the backbone, a double strap, the length of the 
back, with a strong crupper, should be attached. Four or five 
inches on the off side should be fastened, at the front edge of 
this surcingle, a strong two-inch ring. On the opposite edge 
should be attached another strap, extending to a ring upon the 
back strap at the hip. A little pad should be attached to the 
part coming across the back, to prevent bruising or chafing it. 

For the rope rig, procure a three-fourths inch rope, eighteen 
or twenty feet in length. One that has been used enough to 
render it pliable is best. Make a simple loop about three 
inches long at one end, and double the rope about four feet 

4 






50 


PRINCIPLES OF TREATMENT. 


from the loop. Pass over this double part a three-inch ring 
made of three-eighths rod. Measure the distance from the tail 



Fig. 35. — Foot tied up. Fig. 36. - Foot-strap. 


to where the saddle of the harness comes, to which bring the 
ring, and make a simple knot of both ropes around it, regulat- 



Fig. 37. — The rig as arranged for throwing. 


ing it to the length of the back as it is tightened. Next, put 
the double part under the tail, twist two or three times, and 
bring the part with the ring to its place about eight inches to 
the right of the back, with the loop toward the near side. 
While holding it in position, reach under the body, catch the 















































FIRST METHOD OF SUBJECTION. 


51 


opposite end of the rope, bring it through the loop, and draw 
down to the size of the body. Now, while holding it in place 
by pressing down firmly upon it, make a simple knot in the 
rope, which forms a button, and keeps it from slipping out. It 
is also necessary to protect the back and tail by winding the 
part of the rope coming under the tail, and putting two or three 
thicknesses of cloth or blanket between it and the back. 

Next put on a strong strap halter with the nose part coming 
well down upon the nose, and draw it up rather close back of 



Fig. 38. — Turning a stubborn horse around before throwing. 


the jaw; then take a piece of strong cord, made of the very 
best quality of hemp (that used for the largest-sized War Bridle 
is best), about twenty feet in length, tie a hard knot in each 
end, and fasten one end around the rope or surcingle just 
above the ring. Pass the other end from above down over the 
strap of the halter back of the jaw, thence back and down 
through the ring referred to, until the slack is taken up. Now 
tie up the near forefoot by passing an ordinary hame-strap 














52 


PRINCIPLES OF TREATMENT. 


around the foot, thence over the belly-band, and buckle short, 
as shown in Fig. 35. 

It is very important, and adds greatly to the effectiveness 
and safety of the treatment, to have good, soft ground. The 
best is that which is free from stone, with thick, soft sod ; as an 
orchard or meadow, a ploughed field, or a place liberally cov¬ 
ered with straw or manure. Stand almost in front of the horse 
at the right, and with a firm hold of the cord about seven or 
eight feet from the shoulder, as shown in Fig. 37, pull gently 
but firmly. This will draw the head back to the side, throwing 
the body out of balance, and the horse is forced to fall over 
with a rolling motion on his side. If during the first trial he 



Fig. 39. —Position of horse when thrown over on his side. 


is disposed to resist much, as some horses are liable to do, take 
a firm hold of the cord and run around in a circle once or twice, 
pulling him around after you, as shown in Fig. 3S ; when he is 
hopping steadily, stop, pull quickly, and lie will fall over on 
his side easily. There is a great sleight in doing this well ; but 
if the points given are carefully observed, any ordinary man or 
boy should experience no trouble in being able to throw the 
strongest and most stubborn horses easily and safely, and as 
fast as made to get up. 

As soon as the cord is given slack, the horse wfill usually 
jump up ; when, by again pulling, he can be thrown, which can 









FIRST METHOD OF SUBJECTION. 


53 


be repeated as.often as lie will get up. Now stand behind him, 
keeping firm hold of the cord with the left hand (see Fig. 40), 
and strike the bedy with the hand or touch lightly with the 
whip, which will incite him to get up ; on the instant of his 
trying to do so, pull quickly upon the cord, which will roll him 
back helplessly upon his side, and so repeat until he will not 
try to get up. 



If the horse is specially sensitive upon the belly, quarters, or 
feet, touch these parts with a pole while he is down, until he will 
submit to it, then with the hand, until there is no inclination to 
resistance, and he is entirely submissive ; after which he should 
be allowed to get up, when the handling or touching is to be 
again thoroughly repeated. But should the case resist very 
hard, and you do not care to repeat the throwing, after getting 
him down, simply roll him back as before explained, until he 
gives up, and the effect will be just as good as if the throwing 
had been repeated — an important point. 





































54 


PRINCIPLES OE TREATMENT. 


This method of treatment will be found to have excellent 
effect upon a certain class of young horses. I have often been 
able to make horses of the most reckless character, in a general 
way entirely gentle by it in from six to eight or ten minutes. 

If the impression produced by the throwing or rolling back 
is not sufficient to break up the horse’s confidence and prevent 
a repetition of the habit, whatever it is, the treatment must be 



regarded as not sufficient for the case. For example, if the 
horse is a kicker, and persists in kicking after the treatment, 
it must at once be abandoned or supplemented by other 
treatment, until there is success ; but if the habit is given up 
after he has been thrown several times, and he submits un¬ 
conditionally, it would be all, in a general way, that is needed. 

If when pulled upon, the horse drops, or lies down submis¬ 
sively, refusing to get up, as shown in Fig. 41, it will do no good, 
and should not be tried further. It should not be used upon 
nervous, irritable, unbroken colts, and especially not on those 
showing a wild, sulky, or mustang nature, as they are liable, 
as soon as the leg is tied up, to become frightened by the 
restraint upon it, and lunge around recklessly or drop down 
sullenly. For this class of cases, always use the Second 
Method, which is exactly adapted to them. 

















SECOND METHOD OF SUBJECTION 


Under no circumstances should mustangs be subjected to 
this treatment. First, it will be found very difficult, in fact 
very dangerous, to attempt putting such a rig on a mustang, 
as he cannot be approached or touched without his kicking or 



Fig. 42. — The horse subdued. 

striking violently ; and even if put on, it does not enable pro¬ 
ducing nearly the good effect of the Second Method, which can 
be easily used, and enables the easy control of such. 

SECOND METHOD OF SUBJECTION. 

I once had a singularly dangerous horse brought me to 
experiment upon before a class. When hitched to a buggy, 
this horse had become frightened, kicked, and ran away, tear¬ 
ing the buggy to pieces. He was so desperately afraid of shafts 
that with the aid of several men I could not put him in shafts, or 
even bring him near them. After working upon him for two 
hours, aided by members of the class, and resorting to every 

























5G 


PRINCIPLES OF TREATMENT . 


means of control known to me at the time, my efforts were a 
complete failure, leaving me almost completely exhausted and 
chagrined at the result. At this point I happened to think that 
turning around quickly made me dizzy and helpless. But I 
was so exhausted that I could not possibly turn so strong and 
desperate a horse around enough to do the least good. I now 
remembered having once seen a dog in play catch his tail in 



Fig. 43. —Method of tying halter to tail. 


his mouth and run around, when it occurred to me that possi¬ 
bly by tying the horse’s head to his tail he would turn himself 
around. I made the experiment, and to my surprise and de¬ 
light he went around freely, and in a short time became so 
dizzy that he fell over helpless. But soon recovering, he 
jumped up and went around again, with the same result. This 
he repeated three times. I never witnessed a more desperate 
struggle to resist restraint. As before explained, he was ex¬ 
tremely nervous and afraid of being touched; as he went 
round, I brought a pole against his quarters, and in a few 
minutes he became entirely submissive to it. 

I could not have been made more happy if I had been given 
a kingdom. It certainly was the best illustration I ever had 





SECOND METHOD OF SUBJECTION. 


57 


of the value of thought. Here was a horse I had worked upon, 
with the aid of several men, over two hours, until completely 
exhausted, with the result of only making him so heated and 
excited as to be desperate and utterly unmanageable. Yet with 
scarcely an effort, or exciting the horse in the least, I was now 
able in a few minutes, unaided, to control this desperate brute 
with the ease I could a plaything. I had, in fact, made 



Fig. 44. — Method of holding strap 'while going around with a doubtful ease. 

the most important discovery that had yet been made in the 
art of taming horses. 

This method is wonderfully effective in the subjection of 
colts and vicious horses of a certain class of temperament, and 
in breaking single balkers. When combined with other treat¬ 
ment, it makes easy and simple the control of horses that it 
would be both difficult and dangerous to try to subdue without. 
For example, a wild, dangerous colt, mustang, or vicious mule, 
which in many cases it would be exceedingly difficult and per¬ 
ilous to try to confine with straps or other rigging, with the aid 
of a simple halter can in this way be brought under control in 
a few minutes. Or, if in any case this is not sufficient to give 
the success desired, it will always give the required advantage 













58 


PRINCIPLES OF TREATMENT. 



to subject safely to other methods of treatment. This we will 
call the Second Method of Subjection. 

The conditions to be observed in its application are, — 

1. The selection of a soddy place in a field or yard free 
from stones, stumps, or sharp fence corners. The place should 
not be too soft, such as a deeply ploughed field, barn-yard 
manure, or deep straw. Heavy sod with considerable grass is 
the best. 


Fig. 45. — A vicious colt as he will usually strike when the pole is brought 

near his nose while turning. 

2. If there are sharp shoes on the feet, they should be re¬ 
moved before subjecting to this treatment; to neglect this 
would endanger calking or cutting the feet badly. 

3. A strap halter should always be used. After catching 
the tail, take the strap of the halter between the teeth, so as to 
give freedom to use both hands, and tie the hair of the tail into 
a knot. Divide the hair above the knot, pass the strap through, 
and tie into a half-hitch knot. The strap should be drawn 
short enough to compel the horse to turn fast enough to divert 
his attention and make him helpless, but not so short as to 
cause him to fall. The more nervous and excitable the subject, 












SECOND METHOD OF SUBJECTION 


59 


tiie longer the strap must he left at first; and the more sullen 
or cold-blooded the horse, the shorter it may be drawn. If at 
all doubtful as to the length, when the strap is run through the 
tail, before tying, double it in the hand, and go around with him 
a few times, as in Fig. 44, so that the necessary length can be 
ascertained ; then quickly tie into a half-hitcli knot, and let go. 
If tied the right length, the horse will keep moving in a circle 



Fig. 46. —As the sulky, vicious colt will usually kick when touched with 

pole w r hile turning. 


as described ; but if too short, or forced up to the point of fall¬ 
ing, pull quickly upon the end of the strap, which will pull it 
loose, and tie again the required length. 

Sulky or cold-blooded colts, if tied very short at first, are 
liable to throw the head against the nose-piece cf the halter, 
and if pushed, are likely to rear up and fall over backward. 
This can be easily prevented by holding the strap, as before 
explained, and going around with him a few times, until he is 
slightly dizzy; then tie quickly, and let go. Motion towards 
the head while passing, and so continue until he moves steadily. 

Now, take a pole or rake-handle eight or ten feet long, and 
bring it gently against the legs or parts of the horse most sen¬ 
sitive, until there is complete submission to it. This he will 










60 


PRINCIPLES OF TREATMENT. 


usually at first resist by kicking violently ; simply continue 
until all inclination to resist is overcome, and when untied he 
can be poled in any manner, or the feet can be taken up and 
handled without his showing the least resistance. Sometimes 
a young horse or colt will start all right, but when tested, will 
not go sufficiently fast to enable his control. Touch the nose 
of such a case lightly with a light buggy whip, and repeat until 
he is forced to the point desired to compel submission. 

I soon learned by experience that by turning one way only, 
the impression upon the brain, after a certain point, diminished 



Fig. 47.— Position in which the horse falls, confused and helpless, when 

turned too quickly. 


in proportion to the continuance of the turning. To remedy 
this, I was induced to reverse the action, by tying in the oppo¬ 
site direction, which not only greatly increased the effect, but 
enabled me to repeat the treatment with success. In bad cases, 
the horse should be turned one way up to the point of falling, 
then quickly reverse, at the same time poling, as before 
explained. It is necessary under such circumstances to watch 
carefully, so as to be able, at the instant there is an indication 
of falling, to prevent it by pulling the strap loose. 



SECOND METHOD OF SUBJECTION 


61 


After the horse has submitted, he should be thoroughly 
poled all over, the feet handled, etc., until there is entire 
indifference to it; then untie and repeat handling. 

This method of subjection is the simplest, most humane, 
and most effective, all things considered, that has yet been 
discovered. It not only diverts the horse’s brain from acting 
in resistance, but matches his strength so perfectly against 
itself that without producing the least pain or injury he can 
be made almost entirely helpless. It will effect the subjection 



jr IG . 48._The first indication of submission — submitting to be poled. 


and docility of the worst colts in from five to fifteen minutes, 
so that they can be ridden, have the feet handled, or allow 
anything to come against the quarters, etc. It gives, in con¬ 
nection with the War Bridle, the true key for breaking single 
balkers. It is singularly well adapted for supplementing the 
other methods and effecting the control of vicious horses that 
have partially or wholly resisted them. It is the safest and 
best method of treatment for cases extremely averse to being 
ridden, bridled, or having the head handled; also those which 
have the habit of striking. It is specially adapted for the sub- 






PRINCIPLES OF TREATMENT, 


6'2 

jection of mustangs, and will enable one with very little dif¬ 
ficulty to break any mustang. It will not work well upon 
kicking, switching mares, and colts of a slow, cold-blooded, 
sulky nature. There may also occasionally be found horses of 
a quick, nervous, and decidedly vicious character, that will at 
first seem to resist it or fall down too quickly. Upon such 
the Third Method should be used for a short time, after which 
this method will be found effective. 

Though compelled almost daily to subject all kinds of 
horses to this treatment in small, unsuitable places, with a 



Fig. 49. — A test frequently given by the author before his class in proving 
the docility of vicious horses subjugated by treatment before them. 


crowd around me, in my own experience I have never had a 
colt hurt by falling in this way ; he will usually fall over onto 
his side, but sometimes he rolls over so that the head will come 
under the shoulder, which looks dangerous. I would repeat 
that while I have never had an accident resulting from such 
falling, and so far as I know never injured a horse seriously in 
making experiments, I can see how easy it would be to have a 
serious accident in handling a sensitive, determined colt, by 
letting him fall recklessly, and especially in the management 
















THIRD METHOD OF SUBJECTION 


63 


of large, rangy horses of a well-bred character. With these 
last named you must be very particular ; in fact, I do not advise 
you to use this treatment upon such. In the management of 
such cases, depend mainly upon the Third Method and War 
Bridle. A great deal will depend upon how expert you may 
be in using any treatment. By going slowly at first, and fol¬ 
lowing up cautiously, there can seldom be an accident. 


THIRD METHOD OF SUBJECTION. 

By hitting a horse at a certain point back of the ear, it is 
easy to knock him down ; or if a horse were to throw himself 
over backward and strike this part on a hub or stone, he is very 
liable to be instantly 
killed. At the front 
part of the atlas 
bone, or the first of 
t li e cervical verte¬ 
brae, where it articu¬ 
lates into the occipi¬ 
tal bone, or back of 
the head, there is 
about an inch of the 
spinal cord not cov¬ 
ered with bone. If 
a sharp instrument 
were driven down at 
this point sufficiently 
to penetrate it, it 
would cause instant 
death. Now by 
bringing gentle but firm pressure upon this part, if properly 
done, we have one of the most powerful and valuable methods 
of subjection known. It is especially adapted for the subjec¬ 
tion of courageous, determined, kicking horses, that will not 
bear excitement. It is, however, a method of treatment that is 
of so arbitary a nature that it must be used with great care and 
judgment. Not enough pressure, applying it carelessly or im¬ 
properly, would cause its failure ; while too much or too long- 



Fig. 50. — Method of applying the cord to put 
on pressure. 









PRINCIPLES OF TREATMENT. 



continued pressure would be a cause of abuse as well as dan¬ 
gerous to life. 

It is, however, when used properly and upon cases for 
which it is adapted, not only perfectly safe, but enables one to 
gain the easy control of horses which it would be very difficult 
to subdue with other treatment. 

METHOD OF APPLYING PRESSURE. 


Take a firmly wound, smooth hemp cord, about five-sixteenths 
of an inch in diameter, that has been well stretched, and is 

about eighteen feet 
long ; the small size 
used for War Bridle 
is best.* Tie a hard 
knot at one end and 
a loose tie or knot 
about eighteen or 
twenty inches from 
this end, bring 
around the neck, and 
slip the end knot 
through the loose tie 
as for the First Form 
of War Bridle. 
Stand a little in 
front, and at the left 
of the head ; bring the cord through the mouth, and pass it 
over the head where the halter rests, pulling down gently ; 
thence through the mouth again, and hold with the left hand, 
as shown by Fig. 51, while with the right it is again passed over 
the head and pulled down as before. And so repeat to tbe end 
of the cord, winding for the first three or four times rather 
loosely; then gradually, with each repetition, pull a little 
tighter. Always use care to bring it over the tongue so as not 
to tangle or bruise it. 



Fig. 51. —Holding cord when through the mouth. 


* Finding it difficult to get a cord of the proper size, strength, and smoothness, 
I have it manufactured especially for this purpose, and supply it to subscribers at 
closest rates. 







THIRD METHOD OF SUBJECTION. 


65 


Now take another cord and tie to the first one, so that when 
pulled down, the knot will come on either side of the head, 
but not at the top or in the mouth. Draw this cord as tightly 
as thought necessary for the case, and continue to wind until 
three cords are used, according to the degree of resistance to 
be controlled. Fasten carefully by bringing the end under the 
other coils, and tie 
it so that it will 
not slip or get 
loose. 

The principle 
is, the greater the 
strength and resis¬ 
tance of the horse, 
the more cor d 
must be used, the 
tighter it must be 
drawn, and the 
longer it must be 
left on. The aver¬ 
age time it should 
be kept on is from 

six to ten minutes, Fig. 52. — Pulling the head of a vicious horse around to 
if T)Ut 011 ordina- avoid bis forefeet should he strike, and observing 
.. * . . T that the cord comes right in the mouth. 

nly tight. In no 

case of even extreme resistance should it be left on longer than 
from twenty to twenty-five minutes. Unless in a small place, 
where there is not room to run around much, attach a strap or 
cord to two or three of those around the head, and hold by it, 
or tie to a hitching post. 

The success of the treatment will depend upon what is done 
after the cord is applied, as it will practically do no good to put 
on pressure if nothing more is done. This is a point I wish to 
impress particularly upon you. The efforts must now be di¬ 
rected immediately, and persisted in industriously, to combat and 
overcome the resistance, whatever it is, until there is submission. 
For example, if a kicker, the moment pressure is put on take a 
small pole or rake-stale and bring against the legs and quarters, 

5 




PRINCIPLES OF TREATMENT. 


66 


as shown in Figs. 55-58. If the case is very vicious, this will 
usually he resisted hard, by the horse’s kicking violently. 
Simply continue poling gently until there is entire submission 
to it. Sometimes a horse will submit in five minutes ; if he 
does, simply uncoil the cord to the last three or four winds, and 
hold so while the pole is again applied to the quarters. If there 

is no resistance, 
unwind and turn 
the last cord into 
the First Form of 
War Bridle, and 
while holding it, 
test again care- 
fully. 

This is about 
the course required 
with the average 


sensitive horses 
that have learned 
to kick. If, how¬ 
ever, the case is of 



Fig. 53. —Looking at the opposite side to see that 
the cord comes right, and determine the 
amount of pressure necessary. 


a very plucky, determined character, that resists violently, and 
if, after a reasonable effort, there is no indication of submitting, 
the best course will be to draw the cord a little tighter. In some 
extreme cases one or two extra cords may be added, and repeat 
the poling. If the cord is put on properly, and the poling ap¬ 
plied gently and persistently, it is rare that it will not be sub¬ 
mitted to in from five to eight minutes. 

When there is submission, the most prominent signs will be 
submitting to the pole, the ears dropping a little, the eyes soft¬ 
ened in expression, with a slight indication of panting. There 
is also, in some cases, profuse sweating, which is always a fa¬ 
vorable indication. One of the nice points of success is to force 
submission quickly, and as soon as made, remove pressure but 
continue the poling after giving entire freedom. The result 
will usually be very remarkable, a horse that has perhaps been 
one of the most determined and violent of fighters becoming as 
docile and gentle in appearance as if he had always been so. 




THIRD METHOD OF SUBJECTION. 


67 


While being subjected to this treatment, the central point 
of observation should be the eye. So long as there is fire in it, 
and the ears are thrown back, no matter whether the horse 
kicks or not, it is an evidence that he is fighting hard, and the 
pressure must be kept on. On the contrary, when there is a 
general ceasing of resistance, the eye softened in expression as 
if going to sleep, breathing accelerated, perhaps panting a 
little, and especially if there is sweating, it is sure evidence 
of unconditional submission. If these indications are shown 



F IGL 54 ._As a vicious horse will usually kick when first touched 

with pole, after subjecting to pressure. 


in even two or three minutes, the result will be just as effective 
as if pressure had been kept on longer, The cord must be 

taken off at once. 

The treatment should now be carried out for driving in har¬ 
ness, as directed for Kicking, under that head. 

If bad to shoe, —for which it is very effective, —while the 
pressure is on, attach a rope or strap to the foot, and pull back¬ 
ward and forward as in Fig. 108-J, until the toe rests upon the 
ground, and there is submission. The cord should then be im- 












68 


PRINCIPLES OE TREATMENT 


mediately taken off tlie head, as before explained, and turned 
into the War Bridle, when, the leg is to be repeatedly tested. 

Nearly all good sub¬ 
jects for this treatment 
will resist hard at first, 
but when they give up, 
will be found entirely 
manageable ; while those 
that do not resist when 
touched while the pressure 
is on, are, as a rule, not 
good subjects for it. 

The success with which 
some vicious kickers can 
be controlled by this treat¬ 
ment is often remarkable. 
It works extremely well 
upon mules, seldom requiring more than ten minutes to subdue 
those of a very bad character. 

Cases upon which it will not work well, and for which it 
should not be used, are 
young, unbroken colts, 
sullen or cold-blooded 
horses of any character, 
and, once in a while, a 
class of high-strung, 
sensitive horses of great 
courage and endurance, 
that become excited, 
strike, and resist hard. 

Such cases are, how¬ 
ever, very rare. It is 

s, 

and must not be used 
on them. The reason this method should not be used upon 
colts is that they are liable to resist any attempt to put on 
the cord, but the most serious objection is that they bite and 
chew upon it to a degree that will cut or bruise the cheeks; 


not adapted for balker 



when touched with pole. 



Fig. 55. — Touching the horse’s quarters 
with pole while the cord is on. 







THIRD METHOD OF SUBJECTION. 


69 



Fig. 57. —Manner in which a vicious horse 
will kick when touched with pole. 


hence it must not be used upon them. Besides, colts can be 
controlled very easily by the Second Method. 

There will occasionally be found an old horse that will bite 
upon the cord like a colt. 

In all such cases the treat¬ 
ment must at once be aban¬ 
doned, and other treatment 
used. 

I have been very reluctant 
to give this method of treat¬ 
ment, fearing its misuse. It 
is always advisable, before 
applying this treatment, to 
look the horse over carefully. 

Then if not sure of the char¬ 
acter, test a little to be able 
to determine it. 

If a nervous, excitable fellow, that lias perhaps been greatly 
frightened, the Second Method may first be used. Should it 
fail or not produce satisfactory results, then this method can be 

tried. To make its application 
plainer, first bring the cord 
through the mouth once, and 
pull down rather tightly. 
Should this be submitted to, it 
is safe to proceed. But if the 
horse strikes violently, or re¬ 
sists, showing a disposition to 
bite upon the cord, especially 
after two or three coils have 
been used, it would better be 

abandoned and other treatment 
Fig. 58. — Submitting to the pole used 

after being subdued. 

Whatever is attempted by 
this method must be done at the first trial. But if the horse will 
bear it, this trial can be carried to a considerable extreme of 
pressure, and be continued for some time, though it should 
not exceed twenty-five minutes, except in very extreme cases. 












TO 


PRINCIPLES OF TREATMENT. 


THE BREAKING BIT: CONTROL OF THE MOUTH. 

During my early experience, among the most serious diffi¬ 
culties I encountered was controlling the mouth with success in 
harness. The War Bridle was my main reliance in making a 
horse stand and back, but the results were not as satisfactory 
as I could wish. 

Incidentally I found, in combating a horse that resisted the 
bit, that after making my point he did not try to resist after¬ 
ward. This clue I followed up carefully. I remembered that, 
no matter how stubborn a colt or horse, if, when teaching him 
to lead by the War Bridle, he once yielded, he would afterward 
follow without requiring to be pulled upon. It occurred to me 
that the result must be the same in controlling the mouth with 
a bit. I experimented with different forms of bits, especially 
those that were severe or harsh upon the mouth. At times I 
would be very successful; but should I happen to have a 
very determined horse, I was liable to bruise and cut the 
mouth badly. This forced me to use other modifications, and 
it was only after long experimenting that I settled upon the 
Breaking Bit as here given as the best form for doing this; 
and simple as it may appear with the points of using it, this is 
one of the most important and valuable methods of treatment 
introduced by me. With a horse this difficulty is in part met 
by bitting; all very good as far as it goes, and in the right 
direction, unless it is carried too far, or done too recklessly, as 
by checking a green colt at first too high or short, he is liable 
to become mad and throw himself, and thereby is very liable 
to be seriously injured or killed. This method of training, it 
must be remembered, is simply dead pressure upon the mouth, 
and often teaches the habit of lugging or resisting the bit; 
hence the habit of pulling on one rein, refusing to back, throw¬ 
ing the head down upon the breast, etc. As soon as the horse 
learns that he can resist the restraint of the bit, or pull against 
it, he needs only to become a little excited to resist even the 
most severe pulling upon it; whereas the object is to teach the 
mouth to submit to flexible restraint, that is, that when the bit 
is pulled upon beyond a certain point, it will be submitted to 


THE BREAKING BIT. 


71 


freely, and that no matter how intensely excited, there will be 
no inclination to resist or pull away. This we can do in the 
most practical manner with the Breaking Bit. 

It took me a long time to learn, first, to lengthen the bars to 
get lever power; and second, that instead of having the bars 
twisted and rough, I could produce better results by having a 
smooth, polished, round bar. I found it was lever power that 
did the work ; and this was an important secret. Next how to 
use it, which is no less important. I would say in this connec¬ 
tion that it was with this bit I performed all my greatest feats 
of driving kicking, runaway horses so quickly and with such 
success. Without it I would have been practically unable to 
control such horses in harness. This is a breaking bit, not a 



driving bit; that is, it enables training the mouth so that the 
horse can be controlled afterwards with an ordinary smooth bit. 

One point I wish to call your special attention to in connec¬ 
tion with this method of training the mouth. If the horse, 
when pulled upon, throws the head up so as to bring the pull of 
the bit back on the cheek instead of the jaw, this method will 
not work well, and other measures must be resorted to. These 
cases, however, are very rare ; they are usually high-headed, 
spirited, energetic fellows. The Patent Bridle, described in 
my large work, would be specific for those cases. I would add 
that we do not manufacture them, but those purchasing copies 
of any of my books are given the right to make and use them. 

The length of the bit should be regulated to the size of the 
mouth, so that when pulled upon, the bars will come at right 
angles with the jaw on each side. The average length is eight 
and three-fourth inches from center to center of ring-holes when 






















72 


PRINCIPLES OF TREATMENT. 


put together. This makes the length of the short bars three 
and three-eighths, and the long bars five and three-eighths 
inches from center to center of holes. It may be made much 
shorter, but it would proportionately lessen the lever power 
of the bars upon the jaw, which is the key of its success. 
The bars should be made of round cast-steel rod, about five-six¬ 
teenths of an inch in diameter, filed and polished perfectly 
smooth, so as to leave no rough corners or surface anywhere. 
A round, stiff piece of leather may be stitched inside the rings ; 
while this may be dispensed with, it is desirable to have it on. 

A great variety of bits are made on this principle, but they 
are defective in being too short and rough. This bit will not 
bruise or cut the mouth in the least. The point of its use is 
that when put into the mouth, the reins are to be brought back 
through the shaft lugs so as to bring a straight, even pull upon 
the mouth backward, and prevent the horse from turning 
around. A specially important point is that the hand parts of 
the reins are large and soft, so as to give good hold upon them. 
Now stand behind, just beyond the reach of the heels, with a 
rein twisted once around each hand, and after moving the horse 
moderately, call “Whoa ! ” sharply, instantly following with a 
sharp, quick, raking pull. The variation of the pull in the 
arms should not be more than two or three inches, blended 
with the direct pulling, which should be with the energy of the 
strongest blow from the shoulder, the principle simply reversed. 
In this way, after the command of “ Back ! ” or “ Whoa ! ” is 
given, whichever it is, repeat at short intervals. In all ordinary 
cases, the submission will be quick and easy; but in plucky, 
bad cases, the resistance may be very determined. In fact, in 
exceptional cases it may be so great that it will seem impossible 
to make the horse yield ; but this should not by any means be 
accepted as a reason for discouragement. 

If the horse warms up much, and becomes sullenly indifferent 
to the pressure of the bit upon the mouth, by repeating the lesson 
it is rare that he will not be found to submit in a few minutes. 
At any rate, the lesson must be so thorough that there will be 
unconditional submission. In all my experience I never found 
more than half a dozen cases that did not submit in two or 


THE BREAKING BIT. 


7 3 


three short lessons. Success will depend upon how it is done, 
the main point being to make the horse submit, if possible, 
before he warms up, persevering and repeating until there is suc¬ 
cess. But should the horse become so warmed up as to make 
it necessary to repeat the lesson, he must be allowed to stand 
long enough to become entirely cool. The better way would 
be to let him stand over night, or even longer. In most cases, 
when the lesson is repeated, he will be found to respond imme¬ 
diately, because the mouth has now become very sensitive ; but 
if not, the only thing to do is to go on as before, carefully, un¬ 
til successful. 

If the case is known to be a very serious one, and resists 
with decided courage, move the horse at first very slowly, until 
the point is gained of making him stop and come back at a 
slight pull. In my own practice I moved the horse at first on 
a slow walk, and repeated making him stop, until he would do 
so without being pulled upon, then stop and come back, until 
he would respond to the pull of the bit with the elasticity of a 
spring. Then I moved him faster, and repeated until he could 
be moved to a sharp trot, and though not pulled upon, at com¬ 
mand would stop instantly, no matter what the excitement. 
This I would repeat over and over until I could put the horse 
on a run and do it. This lesson was repeated after he had got¬ 
ten over the excitement and was cool. In most cases, upon re¬ 
peating or testing, the horse will be found entirely manageable ; 
but he may, when pushed up sharply, resist quite hard again. 
If so, the point must be fought out at once, and most thoroughly. 

The next step is to put the horse before a wagon, and carry 
out the control to the point of direct resistance. The lesson in 
all cases was made without the breeching straps being buckled. 
The entire time needed to get the average of horses under good 
control would be from five to fifteen minutes. 

Frequent reference will be made to this bit in different parts 
of the work, more especially in Colt Training, Running Away, 
and Runaway Kickers. We do not manufacture or keep these 
bits for sale, but most any ingenious blacksmith should be able 
to make one from the instructions here given, and at no greater 
cost than we could furnish them. 


PRINCIPLES OF TREATMENT. 



I include next a very practical method of controlling colts 
and unmanageable horses to drive in harness. The objection is 
the expense and trouble of making it. 

THE BREAKING RIG. 

To break a kicking, runaway horse or colt, all that is nec¬ 
essary is carefully to harness him in the rig so that he will not 
break loose, and let him go as he pleases. The more he strug¬ 
gles to free himself, or tries to kick and run, the quicker he 
will be broken, while the trainer can sit quietly behind, toucli- 



Fig. GO. —Simple form of Breaking Rig. Pat. July 6, 1880, by the author. 


ing and poling the horse where sensitive until he becomes sub¬ 
missive and gentle. The rig should be constructed as follows: 
First, set an upright post firmly in the ground. Next, have 
two shaft-arms, about twenty feet in length, so fitted that one 
end of each will turn upon the post. At the outer end of both 
of these shaft-arms should be fitted a spindle, and a wheel from 
a lumber or farm wagon. Separate the ends of the arms at a 
distance of eleven or twelve feet, or so that the horse can travel 
between them without touching either. Next place two bars 
across from one shaft-arm to the other, the inner one about 
three feet eight inches from the hub of the wheel, the outer one 




















































































































































THE BREAKING RIG. 


75 


about two feet from the inside one at the horse’s shoulders, and 
three feet at the quarters, so that an average-sized horse can 
travel easily between them. Have holes or mortises made 
through the shaft-arms, and the ends of the bars fitted to them. 
The inner one should be fastened permanently, but the outer 
one so fitted that it can be taken out and reversed, to allow 
driving the other way. It is best to have the holes or mortises 
duplicated, so that the bars can be adjusted to fit the size of the 
horse. 

If the wheels are not high enough to support the frame 
arms, put an extra piece of scantling on the upper side, and 
make the mortises or holes high enough to bring the bars where 
the shafts would come in driving. The simplest way of fasten¬ 
ing the horse in the rig is, after he is harnessed in place, to pass 
a strap under the body from one bar to the other, another over 
the body and shoulders, and a third over the hips. 

No matter how vicious or headstrong a runaway horse may 
be, the faster and more determinedly he runs in this rig, the 
sooner he will from necessity become gentle. He has not the 
liberty to rear up, throw himself, or kick. If he undertakes to 
run, he will be carried round in a circle so rapidly that he would 
fall helpless from dizziness if not supported. If sensitive about 
having the head, neck, or hind parts touched, he can now be 
handled until he is submissive to it. If he is afraid of an um¬ 
brella or robe, these objects can be brought around him with 
safety as desired. If he is afraid of a carriage-top, open and 
shut an umbrella before his face, over, and behind him, until 
he is fearless of it. If afraid of having the rein caught under 
the tail, and inclined to run under such circumstances, he can 
now, with entire ease and safety, be made to submit to it. 

I could give other methods of treatment used by me with 
good effect, but space will not admit, neither do I think it ad¬ 
visable to add descriptions of treatment that would not be 
found nearly so effective, and would serve only to confuse. 

These methods of subjection and educating are proved to be 
the most effective, comprehensive, and humane that have ever 
been discovered. They give power to control the whole or any 
part of the body, so that with reasonable effort it becomes a very 


PRINCIPLES OF TREATMENT. 


r6 

easy and simple matter to perform the most astonishing feats 
of mastery over horses regarded as very vicious. 

In the management especially of very critical cases, if you 
do not understand clearly what to do, do not undertake the 
work until you have a good idea of every point laid down in 
your instructions, and then go to work slowly and cautiously. 
It is no excuse to say that you fail because the horse is vicious 
and difficult to manage ; this is simply the very strongest proof 
of incompetency, and also proves that the horse was in the first 
place spoiled by ignorant, bad treatment, which it is of course 
our object to remedy. You must at least be patient and 
careful. 

It requires the most careful attention to little things, as in¬ 
attention or carelessness under certain circumstances is liable to 
be the cause of serious injury or of killing the horse, or to re¬ 
sult in exciting a degree of resistance requiring the most skillful 
work to overcome, and this in a hundred different ways. Then 
the judgment of knowing what to do and how to carry it out. 
The success of the physician is not so much in the knowledge 
of his remedies as in the nicety of perception and judgment 
with which he adjusts them to conditions of disease. Of course 
both conditions are necessary. The least intimation, in action 
or expression, of weakness or lack of confidence, is simply fatal 
in the management of horses of a spirited, aggressive character. 
The tone of voice, the expression of countenance, in fact every 
action, must imply confidence. It requires in the man the 
most absolute truthfulness and honesty with a horse, to have 
him understand without confusion or excitement, as well as es¬ 
tablishing his confidence by kindness; and all these, we see, 
are requisites of the highest character. 


CHAPTER III. 


COLT TRAINING. 

I N the management of colts, the main difficulties to be over¬ 
come are, first, excessive fear, and, second, such resistance 
as may be excited by it. Next, to guard against injury, which 
of course must on no condition be hazarded. 

It is of course necessary to discriminate very carefully as to 



Fig. 61. — Simple way of haltering a dangerous colt. 


the age and character of the colt to be treated. If very young 
and not very sensitive, no special treatment will be necessary, 
the main point being to handle him quietly and carefully, when 

[ 77 ] 


















78 


COLT TRAINING. 


he will soon become as gentle, fearless, and manageable as can 
be desired. If the colt is grown, say three or four years old, 
and has never been handled much, and especially if very wild 
and nervous, the case will still be very simple to manage, but 
will require more or less care and perhaps a little subjective 
treatment. There may occasionally be a colt so exceptionally 
wild and nervous as to require very careful treatment. The 



Fig. 62. — Testing a doubtful colt before subjecting to treatment. 


greatest average of colts brought me to experiment upon were 
of this character, and more especially colts that, in the effort to 
break them, had resisted control and had become runaway 
kickers. Such colts are frequently so nervous and vicious as to 
become apparently very dangerous and difficult horses to break, 
as they really are by the treatment in general use. But if you 
will only go to work carefully and thoroughly, even the worst 
of these will not be found at all difficult to manage. If the 
colt is simply a little nervous, all you need to do is to put on a 































TEACHING TO FOLLOW. 


79 


well-fitting rope lialter, tie the noose back of the jaw into a 
knot so that it will not slip, be careful that it fits well on the 
head, and that the nose-piece is large enough so as not to press 
upon the jaws. It is presumed that a colt is gentle enough to 
allow approaching and haltering him. Let your place of treat¬ 
ment be in an ordinary room, never where there are stalls, nor 
in a very large stable with open doors and places to encourage 
running into. Stand opposite the shoulder, and while grasping 
the halter firmly, make a quick, sudden pull toward you, at the 



Fig. 63. — Simple method of making a sullen colt follow instantly. 


same time saying, u Come here ! ” (See Fig. 64.) This will bring 
him off his feet around to you. Caress a little, and so repeat 
until he will come around promptly. Now repeat on the oppo¬ 
site side, until he will follow you either way freely. Do not 
be in a hurry ; have a little oats, or an apple, or something of 
which he is fond, and give him a little occasionally. When he 
will follow right and left promptly, gradually go straight ahead. 
Should there be resistance, simply pull a little, more on a line 
with the body, and by repeating in this way a few times it is 
surprising how quickly a colt will learn to follow with a halter, 

and also do so ever afterwards. 

It is surprising to see by what crude and bad means horse- 
breakers in general frequently try to train a colt to do things 



















80 


COLT TRAINING. 



wliicli the most ordinary observation should show them to be 
very simple and easy of accomplishment, and none more so 
than this of teaching to lead. The usual method is to pull 
straight ahead, and by main strength try to make him follow. 
If the colt is of a nervous, impulsive character, when pulled 


upon hard in this way he is liable to rear up and throw himself 
over hack, and thus this means is frequently the cause of killing 
the colt instantly or of seriously injuring him. If not this, he 
is liable to brace himself and stand sullen, as shown in Fig. 65 ; 
or at any rate he the cause of a great deal of needless cruelty 
and abuse to the colt and a great deal of hard, exciting work 
for the trainer. I have known men to work for hours in trying 
to break a colt to lead in this way, and then after almost killing 
him not accomplish it well. All such trouble can not only be 
easily avoided by the course of treatment given, but it can be 


Fig. 64.— 


Right way of pulling with halter to teach the colt to lead. 



































































































TEACHING TO FOLLOW. 


81 


done infinitely easier and better, rarely requiring more than a 
few minutes, and with entire safety. Even should the colt be 
unusually heavy and strong, and we were limited to the use of 
a rope halter, we still have all the power needed if we only use 
it properly ; simply tie up one of the fore legs, which will so 
weaken his resistance that he can be easily pulled around, and 
once made to do so, when given the foot loose, he will follow 
freely. But the War Bridle makes this entirely simple. 

Then the method of training with the whip, details of which 
are given fully in my large work, is a very valuable method, 
and enables doing this very quickly and easily. With little 



Fig. 65. —Wrong way of teaching colt to lead by halter. 


more than a few light touches with an ordinary carriage whip, 
the most nervous and unmanageable colt can be made to follow 
with entire freedom in a few minutes. The effect, in fact, will 
seem to be almost incredible. 

This was the principal secret of my success during my first 
campaign in Maine, in 1862-3, in performing the feat which I 
advertised to do daily, —namely, of making any wild colt 
within twenty minutes so gentle that I could take him into the 
street without anything on him, ride him, handle his feet, and 
make him follow me freely in any manner. I made the colt 
gentle usually by the Second Method, and taught him to follow 
with the whip, in all requiring seldom longer than ten minutes. 
I was always timed to do it within twenty minutes from the 
time I left the hotel. 


6 























82 


COLT TRAINING. 


If the colt is simply young and sensitive, and you wish only 
to make him follow in the easiest and simplest manner, put on 
a strap halter that tits nicely ; now take a small cord (War Bri¬ 
dle cord is best) of sufficient length so that when doubled you 
can make a noose around the body, bring the other end for¬ 
ward between the legs, as shown in Fig. 63 ; while holding by 
the halter loosely, and standing a little one side of the shoulder, 
give a sharp, quick pull, and he will spring forward instantly. 



Fig. 66. —Colts as usually made to follow ou a run by a few minutes’ 

treatment before the class. 


For this, caress, and so repeat, and in a few minutes he will 
follow round freely. It does not, however, give the idea of 
submitting to the restraint of the halter, but it will in most 
cases make a nervous or sullen colt, that will not bear excite¬ 
ment, come ahead and follow readily. 

I once had a colt before a class that was so sullen that he 
would not submit or move to any restraint upon the head. In¬ 
stinctively I was led to double the cord and bring it under the 
tail, forward over the back, and tie in front of the shoulders to 
keep in place, and pull forward in this way. It took him by 
such surprise that he sprang forward fully ten feet, and by re¬ 
peating once or twice, he followed freely. I soon found the 










COLT TRAINING. 


83 


cord liable to make the tail sore, and teach the habit of kicking. 
To prevent this, I was led to form a loop around the body, 
which worked equally well. 

Next take a rake-stale, or any light, smooth pole six or eight 
feet long, and bring the end over the body and legs until there 



is no fear of it. This must be well done ; every part of the 
back, hip, legs, and belly must be freely touched. The more 
nervous, the more careful you must be ; but should he jump or 
resist a little, simply repeat more carefully. If, however, the 
colt should resist enough to be troublesome, take a short hold 
of the halter up near the head, and walk round quickly in a 
short circle, pulling him after you, and at the same time bring 
the end of a pole, as shown in Fig. GT, against the quarters 
until submitted to ; repeat on the opposite side. Next take up 
the feet, commencing with the fore feet; then the hind feet. 
There is quite a knack in doing this ; the point is, while stand- 






















84 


COLT TRAINING. 


ing opposite the shoulder and facing the hind parts, with the 
left hand holding the halter resting against the shoulder, with 
the right to catch the foot gently, and at the instant of lifting 
it press from you strongly. This will throw the weight upon 
the opposite foot, when the near one can be taken up easily. 
This should be done at first very gently, gradually repeating 
until the foot can be held with both hands and pounded upon 
freely. 

To take up the hind foot, lengthen the hold upon the halter 
until the hand rests gently upon the hip, pass the right smoothly 



Fig. 6S. —Taking up the colt’s foot while tied — one of the tests in deter¬ 
mining his submission. 


down the leg to the fetlock, and grasp lightly ; at the instant of 
lifting, press from you with the left, as before, when the foot 
can be easily taken up. As before, do this gently, repeating 
until suffered to be handled and held upon the knees as if to be 
shod. A little apple, or anything of which he is fond, should 
be occasionally given, and he should be talked to kindly. The 
feet on the opposite side should be taken up in the same 
manner. 

In mounting the colt and teaching to be ridden, there is a 
great sleight. The point is to face the back squarely, and with 











MOUNTING THE COLT. 


85 


a short hold of the halter or War Bridle, whichever used, catch 
the mane with the left hand, while the right rests lightly on the 
back. Make a spring upwards ; repeat this once or twice, and 
finally spring high enough to rest the arm upon the back a little 
below the elbow, holding in this position a little, and, if sub¬ 
mitted to, moving around right and left. Gradually but care¬ 
fully bring the leg over the back, at the same time touching the 



Fig. 69. —One of the tests frequently given by the author in proving the effect 
of the treatment upon vicious colts when making experiments 

before his classes. 

flanks and back with it until it can be thrown over, and you 
can sit upright. This submitted to well, get off, and now 
spring on again with the leg over the back, and push yourself 
back slowly but gently to the point of the hips ; let your halter 
or cord be held gently but firmly in the left hand, so that if 
there should be resistance, by pulling quickly the head will be 
pulled around towards you, and the hind parts thrown from 
you, while you glide off sideways out of danger. Simply repeat 
a little, and you can soon get on and slide back over the hips 
without the least resistance from the colt. I may say in this 










86 


COLT TRAINING . 


connection that a few slight pulls with the War Bridie, right 
and left, will usually enable mounting a colt that has been 
quite nervous and resisted being mounted. But if the colt re¬ 
sists with energy, send him around until he becomes helpless 
and stands quietly. Then get to his off side, and spring upon 
his back as before explained. Should he resist, he will simply 
go around a few times, but he will soon submit. It was very 



Fig. 70. — Method of backing the colt against rail or pole. 


rare indeed to find a colt that we could not in a few minutes 
ride freely by this simple method of management. 

If the colt is grown, and very wild and nervous, have pre¬ 
pared a small yard or a room that has no stalls, or sharp knots, 
corners, nails, or anything of the kind that he would be likely 
to run against and cause injury ; these points should be carefully 
looked to. If there is plank flooring, it should be covered with 
dirt, sawdust, or a little damp bedding, to prevent slipping. 
Get the colt in as quietly as you can ; do not run after him, 
swing the arms, halloo, or throw anything at him that would 
frighten or excite him. Simply get outside, and drive him in 
quietly ; if other colts are with him, get them out as easily as 
you can. 




























COLT TRAINING. 


87 


If he is so nervous that you cannot safely go near enough 
to put on the halter, have provided a well-made rope halter, 
with slipping noose ; next a pole, piece of edging, or something 
of the kind, eight or ten feet long. Drive a couple of nails 
about eight or ten inches apart near the end, hang the head 
part of the halter on these nails, with the nose part pulled well 
out, and with the end held in the hand ; with the pole, reach it 
out to the head gently, as shown in Fig. 61. While the colt is 
smelling of it, pass it over the nose, turn the stick around, and 
the halter will drop on the head back of the ears ; now by pull¬ 
ing upon it gently it will be found to be on the head securely. 



In my practice, the course I usually pursued with very nerv¬ 
ous, impulsive colts was to subject to Second Method, until all 
fear of being touched was overcome. If you are quick and 
active, get to the shoulder quietly, with a short hold of the hal¬ 
ter with the left hand, and with the other catch the tail and run 
him around two or three times ; or tie the hair of the tail into a 
knot, and draw the halter strap through it sufficiently short to 
bring the body into a half circle, or nearly so. (See details, p. 
57.) Hold with the right hand, while with the left you hold it 
well up near the head, and go around with him two or three 
times, or enough to throw him off his balance a little. Now tie 














8S 


COLT TRAINING. 


the cord into a half hitch, and motion slightly towards the head, 
and keep him moving until he becomes sufficiently gentle to he 
handled. Be careful not to tie short enough at first to make 
him go around so quickly that he will fall. Usually I sent 
such colts around both ways once or twice ; then while moving, 
I brought a pole against the quarters until submissive to it. 
Bring the pole now over the back, against the quarters, under 
the belly, in fact, touch every part gently but persistently, 



Fig, 72. — Testing the colt by driving in poles. 


until there is not the least fear of it. Both sides and every 
part of the body must be rubbed and touched in this way. It 
is advisable, before untying, to take up the hind foot. Now 
untie and pole him all over again. If this is well done, all fear 
will seem to have disappeared ; and no matter how nervous be¬ 
fore, he will stand quietly, allowing himself to he handled and 
ridden, the feet taken up, etc. The change in the face will 
seem wonderful. It is only a very exceptional case that will 
require more than six or eight minutes to he made entirely gen¬ 
tle by this treatment. 

If a strong, vigorous colt, the better way would be for you 
now to put on the War Bridle, First Form, as described under 












DRIVING IN HARNESS. 


89 


that head, page 41, and a few minutes’ treatment will teach 
him to follow readily. 

The next step is to drive in harness. Put on the harness, 
with smooth snaffle bit, which should be so adjusted that it will 
not chafe or irritate, yet fit easily ; tie up the tugs and breech¬ 
ing straps, and bring the reins back through the lugs or shaft 
bearers. I used no check or blinders upon colts or horses when 
subjecting them to treatment, always giving the head entire 
freedom, and able to see everything plainly. Now get behind, 
holding the reins low on each side of the hips, as shown by 
Fig. 71 ; touch lightly with the whip, and have him go ahead, 
or in long circles slowly. If he pulls upon the bit rather stub¬ 
bornly, the Breaking Bit, if available, may be substituted ; this 
will give all the power desired, but you must be careful not to 
abuse this power by crowding too much with it. At this stage 
have an assistant bring a pole against the quarters and flanks, 
until submitted to, as shown by Fig. 71 ; then back the colt 
sharply against a rail or pole so arranged that it will come 
against the quarters where the breeching or cross-pieces of 
shafts come, as shown by Fig. 70. If there is resistance, it 
must be carefully overcome before proceeding farther. This is 
a point that must not be neglected. But if the previous work 
has been well done, there will rarely be any trouble in making 
this point easily ; but should there be, tie up the reins, put a 
halter over the bridle, and subject again for a few moments to 
the War Bridle or Second Method, until entirely submissive. 

The foot-strap on one or both fore feet is very effective, and 
would be good treatment for these cases. The foot-strap was 
one of my strong points during my early experience ; it is not, 
however, nearly so effective as the Second Method when prop¬ 
erly applied, but being simple, safe, and easily used, may be 
tried to excellent advantage. This means of control will be 
found very good in giving security when hitching to wagon and 
driving the first time ; but I found by practice that when once 
undertaken, the safest and best course was to make a colt so 
gentle and fearless there would be no resistance in harness that 
could not be easily restrained by control of the mouth with a 


90 


COLT TRAINING. 


bit, which I could easily secure, if necessary, by a little train¬ 
ing with the Breaking Bit. 

It took me many years to learn these points of making the 
horse gentle and getting such control of the mouth as to be able 
to carry out the most absolute obedience when driving to wagon. 
I may add in this connection that if the colt is only two or three 
years old, he may, unless unusually intelligent, act very awk¬ 
ward and bad when there is an effort to drive him. In 
such a case you would better put on the bridle with snaffle bit, 
and leave on until accustomed to it; then put on an ordinary 
bitting rig ; but do not check short at first; let the head be 
comparatively free, and lead him behind while driving moder¬ 
ately to wagon. Be careful under such circumstances not to 
drive too far, so as to get the colt too tired ; or you might let 
him run around awhile in an open yard, and repeat until accus¬ 
tomed to the bit ; but in no case check up the head so as to be 
at all uncomfortable at first. Many colts are seriously injured, 
and not infrequently killed, by becoming frightened and mad¬ 
dened by the unusual restraint of a check, and throwing them¬ 
selves over back. 

If, on the contrary, the colt is three and a half to four or 
five years old, no matter how badly such a one may act at first, 
he will work in smoothly and quickly in driving. My best sub¬ 
jects were always colts of nearly or full maturity. 

Continue your driving around, stopping and starting. If 
you use a whip, let it be a mere touch over the quarters to start 
him up ; let him go straight ahead, any way he will. This 
point of starting and going ahead should be made the object of 
one lesson. You of course will now recognize the necessity of 
giving a signal for this, that of u Get up ! ” Instantly after this 
command, touch with the whip, and repeat at intervals until 
this is understood and is obeyed promptly. Next to stop ; let 
it be done by calling sharply u Whoa ! ” and immediately stop¬ 
ping him by a sharp pull upon the reins ; repeat this carefully 
until it is understood. It is surprising how quickly a colt of 
mature age will learn these points if you are only careful not to 
confuse or excite him. When he does well, stop and caress and 
talk to him ; above all, give him something of which he is fond. 


DRIVING IN HARNESS. 


91 


An important point is that you do not undertake to do too 
much at a time. Let the object be to teach him one thing at a 
time, and do that well before you proceed to the next. Re¬ 
member, the more you try to push, the more you are liable to 
abuse and confuse the colt; and remember also that, unable to 
understand your meaning, the whole thing being new to him, 
you must at least give him reasonable time to be able to learn 
clearly what you want done. Imagine yourself in the colt's 
place, and you can better realize the necessity of exercising 
great patience and care. Go slowly, keep your temper, and 
you will soon be surprised and gratified to see how much you 
can do ; and then, instead of being a cause of irritation and an¬ 
noyance to you, you will feel in every way better and encour¬ 
aged. This will be one of the most gratifying points to you, 
because appealing so strongly to your better nature that you 
will be better able to control your temper and exercise that care 
and judgment which is absolutely necessary in the performance 
of this duty above almost any other. 

There is quite a sleight in teaching a horse to stop at command 
promptly and reliably. This is the one command that must be 
made sharp and obeyed quickly. Most people suppose that 
they must not speak sharply, for fear it would frighten a horse. 
The point is to make your colt feel that the sharper the com¬ 
mand, the quicker he must stop. I commence, while walking 
very moderately, by calling u Whoa ! ” in a low tone ; instantly 
afterwards I give a sharp little raking pull,—just enough to 
stop him,—then instantly slacken. Usually the colt will at 
first try to pull ahead ; but simply repeat until he will stop. 
Now start him up again lightly, and after going some little dis¬ 
tance repeat the command to stop ; simply repeat until he will 
stop promptly and stand quietly as long as desired. Now com¬ 
mence making the commands sharper, and pushing him a little 
faster, until you can put him on a sharp trot or run, and by 
calling “Whoa!” quickly and sharply he will stop instantly 
without being pulled upon. This is a most important thing to 
do well, for the reason, that in driving, should the horse be¬ 
come frightened, or anything go wrong, requiring stopping 
quickly, there will naturally be an exciting, sharp command ; 


92 


COLT TRAINING . 


and the first impulse, under such circumstances, would be to 
spring ahead, whereas he must be taught to stop on the instant. 
This was one of my strong points in making a telling exhibition 
on the street. A colt perhaps that learned to kick and run 
away by something striking against the quarters, I would make 
stop at once by the wagon striking the quarters. Not only 
this, but I would put him on a run, perhaps throw the reins 
right out over his head, often allow myself to fall out of the 
wagon over backwards, as if by accident, and when the horse 
would get six or eight rods distant, gather myself up and yell 
“Whoa ! ” when he would stop instantly, with breeching loose 
and the wagon against the heels. Frequently I would take the 
sidewalk, and let the horse go along in the middle of the street, 
distant from me from six to ten rods, and show him under the 
most perfect control; for under such circumstances there would 
usually be such a rabble of boys and men yelling and making 
all the noise they could, as to be of itself sufficient to frighten 
any common horse. This was my secret also for performing 
the interesting feat, during one of my early campaigns in 
Western New York, soon after the war. I advertised that if 
the people would remain in the street, giving me twenty min¬ 
utes from the time of leaving them, I would subdue the worst 
kicking, runaway colt they could produce, — one that had been 
spoiled. I would lead him out to the outskirts of the town, far 
enough to get out of sight, when I would overcome fear of be¬ 
ing touched (which I would usually do in a few minutes) ; then 
quickly put on a harness with Breaking Bit, and teach him to 
stop at command ; back him against a rail or something ; then 
hitch him to my buggy, with breeching straps loose ; now test 
him a little, and when found all right, remove the Breaking 
Bit, and put his own driving bit in the bridle. I would turn 
my own horse loose into town, and drive in at a rapid gait; and 
on the instant of getting in the midst of the crowd, with the 
horse perhaps on a sharp trot or run, I would throw the reins 
right over his head, and yell “Whoa ! ” and though the wagon 
was running against his heels, the horse would stop instantly. 

The point of doing this in so short a time, and in most cases 
within view, would appear most startling to them, as I intended 


DRIVING IN HARNESS. 


93 


it should. They would usually shake their heads and laugh, 
and regard it as something wonderful; but as stated before, it 
only shows how easily the great average of horses can be man¬ 
aged when treated at all reasonably well. 

Now the main secret was, first, overcoming fear of contact 
with the quarters, which in most cases I found very easy to do ; 
second, getting perfect control of the mouth, which I could 
usually do with a Breaking Bit in a few minutes ; and teaching 
to stop ; for u Whoa” under those circumstances was almost a 
startling yell, which the horse was taught to obey instantly. A 
point that I never told or explained to any one, and which was 
most mysterious, was that I always called for colts that had 
learned to kick and run away ; because such were mostly always 
of mature age, and would learn more quickly and submit to 
control with more certainty than an immature colt. This feat 
I performed daily without a single break or failure for nearly 
three months, in Western New York. 

After the colt will go ahead, stop, start, and rein right and 
left nicely, the next step is to teach him to back. To do this, 
stand behind and say “Back!” and immediately give a little 
sharp, raking pull ; this repeat until he will back as desired. 
You must be very careful, in doing this, not to crowd so hard 
that there is danger of cutting or bruising the mouth, and par¬ 
ticularly that you do not force him to the point of backing too 
freely ; let it be just enough so that he will, when pulled upon 
slightly by the bit, move back a step or two. If you are using 
an ordinary snaffle bit, and there is much resistance to it, it 
will be better to substitute the Breaking Bit, as it enables doing 
this a great deal easier. Should the colt become warmed up, 
and resist the effort to make him back, you should stop at once ; 
and when cool and over the excitement, repeat the lesson, when 
he will soon back freely. The reason I would caution you to 
be very careful not to force too far this point of backing, is 
that when the colt gets over the excitement, the mouth is likely 
to be so sensitive that should he be pulled upon sharply, and 
especially if exposed to imaginary or real excitement in front of 
him, he is liable to run back and upset the wagon, —an incli¬ 
nation that must at all hazards be guarded against. 


94: 


COLT TRAINING. 


If you wish to be particularly careful and thorough, now 
hitch to poles, as shown in Fig. 72. Get two straight, stiff 
poles, something like hop poles, ten or twelve feet long, with 
small ends forward, and lay on a small piece about six feet 
from forward end, 2 feet and 10 inches to 3 feet wide where the 
cross-piece comes, and tie on with two pieces of rope or straps. 
Hitch him into these as you would to shafts ; simply attach the 
tugs by tying them in the pieces of strap or cord to the cross¬ 
piece. Driving around in these will accustom him while mov¬ 
ing to being touched on 
the flanks, and if 
backed, the quarters 
come directly against 
the cross-piece. 

It is needless to say 
that these progressive 
lessons, or steps, should 
be short, and that you 
should take particular 
pains when he does well 
to give him a little ap¬ 
ple, and talk to and ca¬ 
ress him. You should 
particularly make it a 
point to repeat exactly 
the same commands and 
in about the same tone of voice as first given, so that he can 
clearly understand them. 

The next step is to drive to wagon. If a driving-cart is 
available, it would be a great deal better. These are now so 
common, and so admirably made, as well as so very cheap, that 
it would be most desirable to have one.* * A colt can be guided 
and controlled very much easier in a cart than in a wagon, par¬ 
ticularly in turning around. If, however, you must drive to 

" -— 

* A very superior variety of carts is made by Chas. T. Allen, of this city, Battle 
Creek, Mich., and at very moderate prices. The illustration here given is furnished 
by him. 






DRIVING IN HARNESS . 


95 


wagon, I would advise the following course : Place him in front 
carefully, then rattle the wagon ; raise the shafts, and let them 
drop upon the ground two or three times ; then raise the shafts, 
and pull them forward against the quarters several times, at 
first gently, and repeat until they can he pulled forward strongly 
against him. 

I should have mentioned, during the lesson in Driving to 
Harness, that the tail should be handled carefully and thor¬ 
oughly, and the reins 
brought repeatedly 
under it, until there 
is no fear of them. 

You should be care¬ 
ful, too, not to be 
harsh in doing this. 

If h u g g e d tightly, 
raise the tail for a 
few times gently, un 
til no notice will be 
taken of it. Many a 
fine colt is spoiled by 
neglecting even this 
little precaution be¬ 
fore driving to 
wagon. For m o r e 

careful instructions on fear, see article on Fear, farther on. 

/ 

Another point: Be very particular that the harness is fitted 
nicely and yet loosely ; there must be no pressure anywhere. 
Sec that the belly-band is not too tight, so as to hurt or irritate, 
that the crupper or back strap is not too short, and particularly 
that the bridle is nicely adjusted to the head, that its throat- 
latch is not too short or buckled too tightly. Notice these little 
things carefully. You know how annoying a new coat may bo 
when first put on, especially if it does not fit well; and in the 
same way a harness, when put on the colt, even though nicely 
adjusted, must annoy considerably, so you can judge how it 
would irritate if badly fitted or drawn too tightly. 





Fig. 74. — Sullen treachery. 





96 


COLT TRAINING. 


After submitting to the contact of shafts, etc., take him by 
the head gently with one hand ; with the other hold the shafts 
in place, and move him forward a little, and while doing so, 
pull the shafts against the quarters several times quite strongly. 
This submitted to, now run the shafts through the lugs, and at¬ 
tach the tugs and breeching straps in place. 

Always hitch the colt at first where the road is wide and 
level, or in an open field. At the beginning let him go along 
on a walk, any way he will ; after moving a short distance, get 
out, talk to him, rattle the wagon, give him a few apples if you 
can, and repeat running the cross-pieces against the quarters. 
Bemember you must on no account be over-confident, or try to 


Road Cart. 


letting the 
f you in any 
n doing more 
harm in a few minutes than un¬ 
doing all you have accomplished. It does not explain the 
matter, that the colt became so frightened as to resist you ; it 
simply proves that you were not careful and thorough enough. 
This is one of the points on which you cannot take any chances 
that can be avoided. But presuming the colt to be entirely 
safe, and every step made properly as directed, now let him 
move along up to a sharp walk, then out to a moderate trot, but 
on no account drive to the point of weariness or exhaustion. 
Let the lesson be short, and let the colt feel by your actions 
and manner that you are his best friend ; and to do this you 
must frequently rub his head, talk to him kindly, and give him 
apples, and he will soon work in so smoothly and nicely that 
in docility he will act the part of an old, gentle family horse. 
















DRIVING TN HARNESS. 


or 


I will add here, as an important point, that if the colt steps 
well, and it is desired to cultivate a fast trotting gait, there is 
more necessity for going slowly. First, let him out on a 
smooth, moderately descending road, holding up often, and 
speaking to him kindly. Gradually he can be let out faster 
and a little farther, but not to the point of breaking, nor so far 
at any time as to cause fatigue. 

For a few times at each repetition of being hitched up, before 
attaching the harness pull the shafts forward against the quar¬ 
ters, moving forward a few steps, and then pull the wagon 
strongly against him while moving, thus the better to establish 
entire fearlessness of anything coming against him. At first 
start off in the same moderate manner, gradually increasing the 
gait. Another point in your preliminary training : In teaching 
to stop, let the point be thoroughly made, so that the colt will 
not start until called upon to do so. Now when hitched to car¬ 
riage, a very little additional treatment will make him stand 
and wait as long as may be desired while getting in or out, —a 
very important thing in the carriage horse. If it is intended to 
hitch to top carriage, lead him around first with an umbrella 
held over his head, bring it over the back, etc. Next lead him 
around the carriage with the top down, and let him smell of it; 
then partly raise the top, and do the same ; finally raise it in 
position, and let him examine it carefully ; then stand him in 
front, and pull the buggy up behind him as if to hitch him in. 
In making this step, you should be very careful that the.colt 
thoroughly understands it before attaching the tugs. I would 
repeat again that I used no blinders on colts. By all means 
let this training be done without blinders ; and if a check is put 
on, it should be a very loose one, only sufficient to prevent 
throwing the head down too much. Now put down the top, 
and attach the tugs and breeching ; get in and start off moder¬ 
ately. If you are alone, it is best to keep talking to the colt; 
this gives him great confidence. Now gently pull up the top 
in place, then throw it back. Repeat this a number of times 
while going slowly, until there is no notice taken of it. Then 
repeat the same while moving on a sharp trot. 

Sometimes a colt will learn, while driving, to lug upon the 


7 


COLT TRAINING. 


OS 


bit, or perhaps throw the head down upon the breast. It is a 
very nice point to be able to overcome this tendency at the 
start. Training the mouth implies submitting freely as required 
to flexible restraint. Now bitting, however well it may be 
done, is only a partial step toward doing this, as it only holds 
the head to a fixed position of restraint. Not infrequently, 
when the head is checked high, and held there long enough to 
weary the muscles of the neck, as is common in bitting, there 
is liability to rest the head for relief upon the bit, and thereby 
the habit of lugging may be learned. The annoying habit also 
of pulling on one rein, holding the head down when pulled 
upon, or refusing to stand, back, or rein freely, or refusing to 
rein but one way when excited or maddened, are habits that 
are often the consequence of this practice of bitting. There 
has been practically no remedy for these difficulties ; yet they 
are in most cases easily prevented or easily overcome by the 
simple method of training the mouth with the Breaking Bit. 
The point is this : While moving slowly, give a little raking 
jerk, when the pull is too hard, — just enough to break the 
pull; slack instantly, and so repeat. The same for throwing 
the head down and lugging, which will bring it up and back. 
Simply repeat until the mouth submits freely to moderate 
restraint, and the head is held up in position when pulled upon 
gently. Sometimes the colt will fight this quite hard for a 
time, but by a little repetition he will soon learn to submit to it 
unconditionally. He is simply taught that he will be hurt and 
punished if he pulls or throws the head down ; that he will 
have entire freedom so long as he keeps the head up high and 
does not lug. 

HITCHING THE COLT. 

There are two points you must be very careful to observe 
in doing this. First, you should have on a smooth, well-fit¬ 
ting, five-ring halter. Be careful that it does not rub, or is 
so stiff as to hurt the head. These little things you should 
look to carefully. Second, you must have a cord so long, 
elastic, and strong that it cannot be broken, -— elastic, so it 
will adjust itself to the back nicely, and play freely through 


HIT CUING THE COLT. 


09 


the ring in front. Nothing like a coarse, stiff rope is at all 
admissible. Use the best quality ; large size War Bridle is the 
best if you can get it. Anything like ordinary clothes-line or 
common cord on sale cannot be depended upon at all. Double 
this cord ; make a loop of one end, and bring around the body 
well back of the shoulders ; bring forward between the legs, 
and pass up through the ring or hole in the manger, and tie 
into the ring in the halter back of the jaw, as shown in Fig. 
109. Let the cord be sufficiently long to enable him to step 
around freely, as if hitched by an ordinary halter. You must 
be particular, too, about another point. Hitch in a stall that 
is rather wide, and be careful that the ring or hold in the 
manger is no higher than the breast, higher or lower is objec¬ 
tionable. Be careful that, if a ring, it has no sharp edges that 
would cut the cord, and that this ring is so securely fastened 
it cannot be pulled out. If a hole in the manger, let it be 
large enough, and let the corners be whittled out, so that the 
cord will play through it freely. I am opposed to frightening 
a colt at first in any manner if it can be avoided, so at this 
stage would do nothing to make him pull. Let him stand 
quietly. When he goes back, as he may in a short time, he 
may make a little effort to get free ; but the moment he starts 
back, the noose part instantly tightens around him, and hurts 
his back a little. The first impulse will be to spring forward 
to avoid this. He may make a sharp pull or two, but it will 
end in his springing up to the manger and looking back a little 
frightened. Should he, in surging back, break the cord, or in 
any way get loose, he will very soon learn to pull with great 
determination. Preventing this by having everything suffi¬ 
ciently strong and secure, as stated, is a very necessary pre¬ 
caution ; then by this method he will not pull hard enough to 
become strained, and will soon learn to stand quietly under 
any excitement. If you wish to be very thorough, send him 
back a little after a while, then throw objects in front of him, 
to impress him as strongly as you can with his inability to pull 
loose. After hitching in this way for a few times, he can be 
hitched with entire safety by the head. You should always 
be careful to have a good, strong lutching-strap. Many horses 


100 


COLT TRAINING. 


innocently learn to break their halter by being hitched with 
weak, poor straps that a little chance surge, such as may be 
induced by the horse being forced back a little by some trifling 
cause of excitement, may break ; and once feeling the strap 
break, the habit is very quickly acquired. It is very impor¬ 
tant that a horse should stand anywhere under any excitement, 
hitched by an ordinary halter-strap. If you would be very 
thorough, hitch the colt in the open street, as before explained, 
and now test him hard. 



Fig. 76. —A vicious man-eater subdued by author. 


CHAPTER IV. 


FEAR. 

I F possible, you should never allow the colt to become seriously 
frightened at anything. Few know that a very severe shock 
of fear is liable seriously to unsettle the nervous system, or 
even destroy life directly. I could cite a good many cases if 



Fig. 77 . —The colt excited by fear. 


necessary. As an illustration, I include here a few cases com¬ 
ing under my observation within the limits of a few days. u In 
Rochester, N. Y., the other day, a horse was so frightened at 
an engine letting off steam that it trembled and fell dead from 
fright.” u At White Plains, N. Y., a horse was so frightened 
by a locomotive whistle that he dropped dead.” 


[ 101 ] 





102 


FEAR. 


The fear of an umbrella, a buffalo robe, white paper, the 
contact of an object with the body, fear of a top, unusual 
sounds, etc., etc., are shown to be frequently so intense as to 
be little short of insanity, and this too often by even a momen¬ 
tary impression. On the other hand, when properly treated, it 
is really surprising to see how quickly the most nervous colt 
can be made indifferent to even the most exciting causes of 
fear. While the great average of cases of fear are usually very 
simple and easy to manage, some of the most dangerous and 


Fig. 78. — “Wild Pete,” a representative case in large work. 



difficult cases I ever found to treat were those exhibiting ex¬ 
cessive fear. 

Let us presume to make a few experiments, showing the 
serious effects that may follow even a very little carelessness or 
want of proper treatment. First, a colt is perhaps of a quiet, 
good character, or by the usual course of working before a 
plow, or driving double with a gentle horse for a while, is 
quieted down sufficiently to enable, with great care, hitching 
before a buggy. The usual plan in doing this is to guard 
against touching or exciting him in any way. If he moves off 
all right, it is taken as an evidence of his being a gentle, intel¬ 
ligent colt; but if he should become frightened, kick, and get 
away, it is accepted as proof of his being of so dangerous a 
character that there is no help for it. 













FEAR OF WAGON. 


103 



Now in the first place it is seen that the very conditions of 
giving assurance of making the colt safe and gentle by accus¬ 
toming him to being touched around the quarters and body 
generally, and by training the mouth until there is perfect con¬ 
trol of it with an ordinary bit, which we can now do very easily 
by the treatment given, is entirely wanting. The consequence 
is that if even a dangling strap by chance touches the flanks ; if 
a rein is caught under the tail ; or if, in turning, the shaft 
touches the quarter, and particularly if the breeching strap 
should get loose or break ; or if by any carelessness the cross¬ 
piece or whiffletree 
is permitted to 
touch or strike the 
quarters, or any 
other little cause 
o f derangement, 
the result will be 
such intense fear 
that the first im¬ 
pulse is to spring, 
kick, a n d t r y to 
get away. Con¬ 
tact of the legs 
with the shafts or 

Wagon, togethei Fm. 79.—The noted “Wild Pete” excited by fear, 
with the noise fol- From forty special cases referred to. 

lowing, adds to 

this fear ; there is no adequate control of the mouth, and the 
consequence is a thoroughly frightened, kicking, runaway colt, 
with the common result of smashing things to pieces, the horse 
perhaps seriously injured, and with the throwing out, and possi¬ 
bly serious or fatal injury, of the driver or others in the wagon, 
and all this in consequence of neglecting or disregarding the 
commonest necessary principles of treatment. On page 27 is 
given the result of a very interesting experiment, which should 
be carefully read in connection with instructions here given. 

In training to harness, we should aim first to overcome all 
fear of the hind parts being touched, next to get the most per- 




104 


FEAR. 


feet control of the mouth, as explained under the head of Colt 
Training, full details of which are given under that head. In 
a word, to teach the colt in the most simple and direct manner 
just what he is wanted to do and in a way to compel his sure 
and quick obedience. Dependent upon the control of the 
mouth in driving, it is necessary to have the most perfect con¬ 
trol with the reins, and this, too, with a verv slight exercise 
of strength. 



Fig. 80. — Letting the colt feel and smell of an umbrella. 


A point, the importance of which I found it very difficult 
to make my scholars understand, I will try to make clear to 
you by presuming to make a simple experiment. The first 
sensitive colt you have, accustom one quarter and side to be 
touched and handled until there is no fear exhibited. You 
would naturally suppose that the colt would understand that 
touching the opposite quarters would not be a cause of fear. 
But upon trial you will find he will likely show as much 
fear of being touched upon this part as if he had not seen the 



























OBJECTS OF FEAR. 


105 


pole, or had not been previously touched by it. In relation to 
fear of white paper, contact with wagon, etc., see page 102, also 
in Colt Training, page S3, which will be found sufficiently 
explicit, showing the necessity of understanding the conditions 
and principles of treatment which, properly carried out. will 
make the colt fearless and gentle in harness. 

As noted in instructions on Colt Training, vou are not to 
presume, because the colt does one thing nicely, or is fearless 
of it in a certain position, that he is to be equally so in another. 



Fig. SI. —Bringing umbrella over the head. 


or under other circumstances. In his training, have him un¬ 
derstand fully by his own way of reasoning what you want him 
to do and the innocent character of objects brought to his 

notice. 

If in driving to wagon, an object such as a stone, stump, 
or anything else unusual excites much fear, and especially if 
the horse is sensitive, stop him instantly, speak encouragingly 
in a low, confiding tone of voice, at the same time keeping 




106 


FEAR. 


careful hold of the reins, but not pulling back any, as a very 
little pulling may induce him to run back and attempt to turn 
around, a very dangerous trick that must be guarded against. 
After looking at the object for a short time, he will usually 
quiet down, when move him forward a little, and so repeat 
until it can be passed. If he is particularly sensitive, and 
there is much danger of his jumping around at once, get out 
and lead him forward quietly and up to the object if you can, 
until he can be moved by without excitement. 

If afraid of a robe, while holding the horse by the halter 
(War Bridle would be better), stand on the off side of the 



Fig. S2. —Runaway accident caused by fear. 


head, and gently bring the robe up to the nose until he can 
smell of it. If this is borne, bring it against the head and 
neck and over the body generally. Usually a horse once 
frightened at a robe will show great repugnance to it, and 
may resist its contact very hard ; if so, by far the best course 
will be to subject him to Second Method. Now bring the 
robe to him as he will bear, until compelled to submit to it, 
when rub it all over him carefully. For a few times the robe 
should be brought to his notice gently, until accustomed to it. 
During my early experience I depended mainly upon the War 
Bridle for control in doing this ; but in all serious cases the 
Second Method will enable by far the best results. 














OBJECTS OF FEAR. 


107 


FEAR OF UMBRELLA AND PARASOL. 

While held by the head by the halter or War Bridle, bring 
the umbrella or parasol, while closed, gently to the nose, then 
pass back over the head and neck. Then open a little and re¬ 
peat, and so continue ; at each repetition open a little more, 
until it is fully spread, and can be passed over the head and 
body generally. Be careful to go around behind and on off 
side, gradually swinging it in the air until there is no fear of it. 

SOUND OF A GUN. 

Commence by snapping caps at some distance from him, 
gradually going nearer until it can be done over the body, 



neck, and head ; then put in small charges of powder and re¬ 
peat, and so continue until a full charge can be fired over or 
near the body, as desired. 

RAILROAD CARS. 

If in harness, commence by driving around at some dis¬ 
tance (it would be best to have before a cart, if available); now 
drive slowly nearer, and so continue until the cars can be ap¬ 
proached quite closely. Be careful not to allow the whistle to 




108 


FEAR. 


be blown too near, or any unusual sound that would startle 
him too suddenly. In a word, grow him into confidence in re¬ 
lation to such objects. Of course, much will depend upon be¬ 
ing able to control the motions of trains or engines, or on op¬ 
portunity to drive around where they are. It is a very serious 
thing to allow the horse to become much frightened at cars. 
If the nervous system is not really shaken seriously, subject 
him to a sharp course of treatment, and then commence back 
again as if managing a colt, which will enable doing a great 
deal. 

We sometimes performed very interesting feats in the con¬ 
trol of horses greatly afraid of cars and engines. If very 
vicious and dangerous, we subjected first to such treatment as 
would enable driving with safety in harness without kicking ; 
then, if possible, while steam was thrown off largely, we 
rushed him under it so as to be apparently in the midst of the 
excitement. It is a singular fact that a nervous horse will 
show very much less fear in the midst of a crowded, noisy, 
city street than he would in the country. The effect is the 
same in rushing him into the midst of the steam ; being appar¬ 
ently in the midst of the excitement, he will seem to do noth¬ 
ing, and will give right up. This on no condition should be 
done while hitched to a buggy, but should be done by driving 
in harness, as shown in Colt Training. Once up there, the 
treatment will be simple. Simply repeat by driving around. 


CHAPTER V. 


BALKING, 


r lllb is a habit that is always the result of bad management, 
and for which there can be no valid excuse. Neither will 
it be found difficult, with care, to manage the worst cases by 
the treatment here given. 



Fig. 84. — As the horse will sometimes stand, regardless of the 

most severe whipping. 


In teaching a colt to drive, let him go at first slowly and 
almost as he pleases. There should be sufficient room so as 
not to require short turns, as pulling short around before learn¬ 
ing to rein is liable to irritate and make him balk. If there 
appears any inclination to stop, or if he refuses to go, sit 
quietly in the wagon, fix the harness, or do anything to take 
up time until he gets over his fret; or get out and move him a 
little to the right or left, speaking to him kindly, and it is 

[ 109 ] 























110 


BALKING. 


rare that lie will not move off without knowing that he has 
balked. If he has an irritable disposition, and appears unwill¬ 
ing to stand, particular care should be taken to teach him 
thoroughly the lesson of stopping and starting, as described 
under that head in Colt Training, page 91. If the habit is 
only partially learned, and especially if the colt is of a warm¬ 
blooded nature, it is by all means advisable to win him out of 
it if you can by good management. 

Sometimes very simple treatment will enable starting a 
balky horse, as kicking the leg lightly below the knee until he 
lifts his foot; passing a string over one of his ears, and tying 
it dow r n ; letting the horse inhale a little ammonia or red pep¬ 
per. These are very common tricks, and will sometimes dis^ 
concert a horse sufficiently to cause him to start. 

You can sometimes start quite a stubborn balker by stroking 
his nose, pulling his ears, etc. Grasping both nostrils with the 
hand to prevent his breathing until he struggles for freedom, 
and turning him a little sideways at the instant of letting go, 
will frequently start quite a bad horse. Tying the tail to the 
cross-piece has been quite a secret in making a balker start. 
It has the effect of disconcerting and annoying so much that 
there is an effort to get away from it. Blindfolding is one of 
the simplest and best methods of starting a balker. After be¬ 
ing blindfolded, he should be allowed to stand a few minutes, 
then move him right and left a few times, say encouragingly, 
“Get up,” and the horse will usually pull steadily against the 
collar and move off all right. Tying up the fore leg, and com. 
pelling him to stand on three legs until tired, will usually be 
very effectual, and a few repetitions will generally break up the 
habit. This method works best on nervous, impulsive horses. 

A mare in the habit of balking, although occasionally driv¬ 
ing well for weeks at a time, one day got into one of her balk¬ 
ing tantrums. Her owner, becoming angry, determined to kill 
her. Taking a gun from the hands of a sportsman who hap¬ 
pened to be standing near, he fired the charge of shot into her 
body. It did not kill her, and on recovering, she was put to 
work as usual. It was found afterward that whenever she 


F IG . 85. —Arrangement for breaking a balker in double harness. 



[HI] 
























































112 


BALKING. 


balked, simply pointing a stick at her was sufficient to make 
her start at once. 

A horse employed in drawing limestone to a kiln from a 
quarry close by, was in the habit of balking. One day he re¬ 
fused to pull, and, in defiance of the strength of several men, 
who caught and held the wheels to prevent the accident, backed 
over the precipice, falling about thirty feet. The cart was 
broken to pieces, but the horse escaped with slight injury. He 
was put to work as usual, but was never known to balk after¬ 
ward. 


STARVING. 

A farmer who was once a member of my class made the 
following statement in relation to his managing a balker : He 
had a mare that would sometimes work well for a week, and 
then, perhaps at a critical time, would stand stubbornly, resist¬ 
ing all effort to move her. One day while drawing in oats, she 
balked. After working with her a long while, he resolved that 
she should go or starve. He drove a stake down in the 
ground, and tied her to it; then putting a sheaf of oats a few 
rods distant, he went off. This was at ten o’clock in the morn¬ 
ing. About five o’clock he returned and tried to start her, but 
she would not go. He tied her again to the post, and let her 
stand until morning. Then he unhitched her, took the reins, 
and tried to start her, but she would not pull. During the 
afternoon he tried her again, when she went. Upon reaching 
the sheaf of oats, he let her eat it. He now drove her home, 
unharnessed and fed her, then put her to work. She worked 
all right for a few days, and then balked again. This time he 
let her stand forty-eight hours, and then fed her, when upon trial 
she went all right, and he kept her at work. She never balked 
afterward. These facts were given me by the man himself. 

Another man of much genius in the management of horses, 
who was also a member of one of my classes, told me that he 
always succeeded with balkers by the following treatment: 
When a horse balked, he unhitched and put him in the stall, 
and stationed a man behind him with a whip. Every minute 
or two the man tapped the horse on the quarters with the 


SIMPLE THE A TMENT. 


113 


whip, just enough to annoy him. This was kept up for 
twenty-four hours, the regular feed and water being given. 
If he refused to go upon being tried, he was put back, and 
the same treatment kept up to prevent his going to sleep , until 
he would go as desired. It was rare that a horse would not 
work in all right after one or two treatments of this sort. In¬ 
numerable instances of breaking very bad horses in this way 
have been brought to my notice by horsemen who have been 
members of my classes. Turn to page 27, where will be ex¬ 
plained the simple treatment used by the author with decided 
success. Read also what is said on page 19 by an amateur in 
breaking a very bad balker. After the horse got well enough 
to work, the man bought a half bushel of apples, and directed 
the driver as to the management, following exactly the course 
given by the writer, commencing on page 26. 

SIMPLE TREATMENT. 

If the horse is nervous and impulsive, and will balk if not 
allowed to start, I would advise the following course : — 

If you have a Breaking Bit, and you are good in practical 
management, first teach him to stop and start, as explained on 
page 90, and do this well. When hitched to wagon, go to 
the head and stroke it, then go back to the wheel ready to set 
him back sharply should he move. When desired to start, 
take him by the head, and, after going a few steps, call 
“Whoa!” If he does not stop promptly, pull back sharply 
upon the reins until he will do so. Reward for standing; 
punish for moving. Having once learned to stand and wait, 
get on the step and make a noise; this submitted to, get in 
quietly and sit down. 

Now commence cracking the whip, yelling, etc. Should he 
move, punish by pulling back sharply, and saying “Whoa!” 
Then repeat cracking the whip, etc., until he will stand 
quietly. When he will stand while in wagon, get out and 
caress him, walk around carelessly, crack the whip, etc. The 
instant he starts, call “Whoa!” and pull him back again. 
Repeat this until he will stand under any excitement, and the 
impression becomes fixed. 


8 


BALKING. 


11-i 


Horses of this character are sometimes very sensitive, and 
require nice management, because they are so easily taught 
to balk. 

If you are not very practical, and wish to use the simplest 
treatment, turn the carriage to face a barn or high fence, and 
quietly hitch the horse in ; then go to his head, caress, talk to 
him, and give him some apple. Be in no hurry, but hold his 
attention in this way several minutes. When you want him to 
move, walk ahead a little and say, u Get up ! ” or “ Come ! ” 
After going a few steps, stop and repeat the rewarding. 

There will be less inclination to rush ahead when a barn 
or high fence is in front, and you are standing directly before 
him. In addition to this, his attention is attracted by the 
apples. In this way repeat until the obstruction is reached, 
when it will be easy to turn or back short around. Gradually 
get back opposite his head and shoulders, with each repetition 
going farther back till the wheel is reached, when mount the 
step and get into the wagon. Repeat this until the horse is 
obedient to wait for the driver to get in, stopping and starting 
as desired. How drive farther, and take some one in with 
you as if to take a journey. First, drive where the horse is 
least likely to resist, but finally in front of the house, or other 
place, where there has been most trouble. The hitching and 
unhitching should be repeated, and his attention held as before 
with apples, etc., in the meantime talking, walking around, 
and rattling the wagon. A little care should be used, espe¬ 
cially after idle spells, to hold the attention by giving apples, 
etc., or have some one stand at his head and talk to him, but 
not to take up the reins until ready to start. If in a barn, 
keep the door shut until ready to move. A great deal will 
depend upon the tact and good management used. It is rare 
that horses of this character will not submit readily to a little 
good management. 

REGULAR TREATMENT. 

When the habit is thoroughly fixed, and it is desired to use 
regular treatment, the course I usually pursued with most suc¬ 
cess was, first to provide a good strap halter, a War Bridle, and 


REGULAR TREATMENT. 


115 


some good apples ; then to hitch the horse where in the habit 
of balking, or drive him until he balked. Now be ready for 
him. Take him out at once, tie up the reins and harness care¬ 
fully ; put on a halter over the bridle, and subject him to the 
Second Method of Subjection. Now in this case you must be 
provided with a good bow whip, and if he does not move 
promptly, give him a few sharp cuts across the tip of the nose, 
enough fairly to startle him. Yery soon he will be thrown off 
his balance so much as to be completely disconcerted and break 
up his confidence. This treatment makes a powerful impression 
on him in two ways : First, by convincing him that there is 
power to make him move, which is the important point to be 
established, as he does not know the difference between going- 
sideways and straight ahead ; second, by throwing the mind so 
completely off its balance that he is diverted from the purpose 
of resistance. 

Put on the War Bridle under the bridle (the Double Draw- 
Hitch Form first is best), and lift him out of his tracks right 
and left a few times until he will follow instantly. Be careful 
to have on leather gloves, to prevent the cord from chafing or 
breaking the skin on the hands. When he follows promptly, 
change to Second Form. Now pull upon him sideways and 
ahead ; as he yields, pull on a line with the body, until he will 
come ahead promptly. Now tie up the cord loosely in the ter- 
ret, take down the reins, run them through the lugs, and get 
behind and say “ Get up l ” At the same time touch the quar¬ 
ters with a whip sharply, and drive him around a little, stopping 
and starting him. When he does this well, attach him quietly 
to the wagon. Start him very gently, making him start and 
stop at command promptly. Should he resist, take down the 
War Bridle, and give him a few sharp pulls. Usually this will 
be all that will be necessary, very much depending upon the 
character of the horse and how the treatment is applied. These 
cases must now be treated very carefully, holding your point, 
if you can, by good management. You cannot well overdo the 
matter of giving apples and diverting the attention by kind 
treatment of this character, especially if the horse is at all 
impulsive. 


116 


BALKING. 


But if lie balks again, take down the cord, stand in front of 
him, a little to the right or left, and give a sharp jerk, repeating 
until he will go at command. Should this be resisted, which 
in a bad case is probable, repeat the previous treatment, which, 
in some cases, may be supplemented by the other methods of 
subjection. Test the horse hard before putting him at regular 
work. Patient good management, as before explained, is in¬ 
dispensable. We found many horses which could be neither 
ridden nor driven, and were practically unmanageable ; yet we 
never found a case we could not break readily by this treat¬ 
ment, and with care it gives ample power to break any balky 
horse without difficulty. 1 would, however, advise trying 
thoroughly the simple good management as explained on pages 
26-29 ; certainly if it is used carefully, in connection with 
the coercive treatment described, there should be no serious 
trouble in managing any case. 

It is a notable fact that a rough, abusive owner will have 
the reflex of such treatment exhibited by an irritable, treacher¬ 
ous character in his horses and domestic animals generally ; 
while the opposite treatment, kindness and patience, will be 
shown by confidence, docility, and good character, and in no 
respect is this manifested more plainly than in preventing and 
overcoming balking. 

To adapt treatment to each peculiarity of character and re¬ 
sistance, would involve more extended details than there is 
space to give , so that it must be understood that with the gen¬ 
eral instructions on Subjection, and the details given here, 
together with reasonable ingenuity, there should be no trouble 
in successfully adapting the treatment to all ordinary cases. 

I will mention some illustrative cases : — 

A man who had once been in my school, told me years 
afterward, upon meeting him, that he had a horse that balked 
in plowing, and he could do nothing with him, he got a rail 
and adjusted it as well as he could.* The first time he started 


lie did Dot tiain the horse at all as directed, and under the circumstances 
could not apply the treatment properly; it was consequently a matter of chance that 
the experiment was a success. 







REG ULAR TREA TMENT. 117 

the gentle horse, he jerked the balker out of his tracks. The 
second time lie started him, the balker went right ahead when 
he put the plow down to the beam. The horse never troubled 
him afterwards. 

When in Mass., an Irishman wished to join the class if I 
would break his horse of balking. I explained to him that I 
could not do this before the class, but promised that he should 
be instructed so that he would be able to do it himself at home, 
and, if not successful, I would return his money the next day 
at a neighboring town, which was nearest his home. Next 
morning, as I expected, he came forward delighted, stating 
that in ten minutes he got his horse to working perfectly, etc. 

Another instance in Me.: A poor man stated that his team 
was worthless to him because one of his horses balked ; but 
he reported next day that with a few minutes’ effort he got the 
horse to working all right. I could refer to a great many in¬ 
stances of this character, which are explained quite fully in my 
large work. 


CHAPTER VI. 


KICKING, 

I T is not to be supposed that a horse is naturally vicious and 
bad because he kicks. If the colt is treated as directed, 
page 83, there will be but little danger of his learning to kick 
or resist control in harness. However, when once learned, it 



Fig. 86. —Effect of bad treatment. 


is a very serious habit, and one that must be treated carefully 
and thoroughly to be successful in overcoming. It will be 
noticed how carefully I call attention to the necessity of over¬ 
coming every semblance of fear and resistance to being 
touched around the quarters, in the training of colts, to make 
them safe. In like manner, in combating this habit it is not 
sufficient that the horse should drive all right when free from 
excitement. He must be made to submit unconditionally to 
any and every cause of aggravation that before excited his re¬ 
sistance, in order to give assurance of his good character and 
safety afterwards. 

[lisj 













GENERAL RE MAR ICS. 


119 


Before driving a new or strange horse after purchasing, you 
should test him very thoroughly to know exactly what he will 
bear; and if not found safe, make him so, which you can 
easily do by a little effort. 

The greatest average of horses brought me to experiment 
upon before classes were kickers, — frequently kickers of so 
nervous and violently dangerous a character that they could 
not be even put in shafts without their kicking and resisting 
control in the most desperate manner. 

If any one had a particularly bad or unmanageable colt, or 
a young horse that had been spoiled in the effort to break him, 



Fig. 87. — Horse driving gentle. 


and could not be broken, I was almost sure to get him ; and 
many of these cases were frequently such reckless, dangerous 
kickers that it would seem as if no human power could control 
them. Yet they were usually our most interesting and easiest 
subjects. I always made it a point to hitch up and drive such 
horses, and make them submit to the most severe trials, driv¬ 
ing without breeching, etc., without their attempting to kick or 
try to get away. 

The most important point I learned in the management of 
these cases was, when very vicious, to throw aside all palli¬ 
ative treatment and take them in hand by a quick, aggressive 
course of subjective treatment. As to the best treatment to be 
used upon all ordinary vicious kickers, that must depend upon 























120 


KICKING. 


the temperament and the character of the kicker. If a young 
horse that was very nervous, the kicking excited mainly by 
fear, I usually overcame general resistance and fear by subject¬ 
ing to Second Method, sometimes alternated with First Method, 
and if the case was suitable, the Third Method, and forced him 
to submit to the contact of the pole, as described for Colt Train¬ 
ing. This point I followed up until in a general way entirely 
gentle and submissive. I then carried control to the mouth 



Fig. 88. — Kicking-strap as arranged for use. 


with the Breaking Bit, treating about as directed for colts, driv¬ 
ing him around, and submitting to be touched around the quar¬ 
ters, backing against a pole, etc. This point must be accom¬ 
plished thoroughly so as to be submitted to freely, then hitch 
to cart, — or poles would be better, until reconciled to drive to 
shafts. 

If a very reckless case, five or six or seven years old, and 
one that seemed to kick as much from habit as from sensibility, 
and possessing great courage and endurance —- if I had a good 
place, I usually submitted the horse to a sharp lesson by throw¬ 
ing repeatedly and rapidly by First Method. I did not expect, 

































THE A TMENT. 


121 


however, to be able to make my point by this treatment, but 
do what I could with it, and then I subjected to the Second 
Method. If I did not have a good place, I used Second and 
Third Methods ; then, as before, I held and carried out control 
| with the Breaking Bit until successful. If I found the case 
would not bear excitement, I usually submitted to the Third 
Method. Sometimes six or eight or ten minutes’ treatment 
with this would be sufficient to control a very bad case. But I 
preferred, if I could, to use a combination of treatment, as I 
made a more rapid and effective impression. Only very excep¬ 
tional cases required more than from ten to fifteen or twenty 
minutes to bring them under perfect control. 

During my early experience I used a great deal of rigging, 
such as kicking-straps, high checking, and other means of dis¬ 
abling a horse in harness. But during my later years on the 
road, I practically discarded all this sort of treatment for the 
direct coercive treatment described. When I overcame resist¬ 
ance by this treatment, I laid the foundation of my work so 
thoroughly that the rest was usually easy. 

A great deal depends upon how the treatment is applied. 
A man may use either or all the methods, supposing he has 
done all that it is possible to do, and fail to subdue the horse ; 
yet I could use the same treatment immediately afterward, 
and succeed without difficulty, the only difference being in the 
proper application of the treatment. This I frequently proved 
over and over. 

The point accomplished of making the horse gentle in one 
position to be handled and poled, it must be carried to driving 
in harness, which is the real point to be attained ; for however 
gentle the horse may be at this stage, he may still resist with 
great recklessness when driven to wagon. In many cases he 
may, if thoroughly subdued, be safely put to a wagon and 
driven ; but if at all doubtful, this should not be attempted 
until there is assurance of making this point safely ; for in the 
event of kicking successfully, a great point will be lost. 

No matter how well the horse drives to poles, it is no as¬ 
surance that he will be reliable before a wagon. The increased 
noise and rattle of the wagon will be an additional cause of ex- 


122 


KICKING . 


citement, to which he must be accustomed. Before hitching, 
repeat the touching around the quarters and flanks with a pole. 
If he has been much frightened at the wagon, let him feel and 
smell of it; at the same time rattle it until he is accustomed to 
the noise, and encourage him by giving apples, etc.; then put 
him in shafts. Pull the wagon forward, at first lightly against 
the quarters, gradually repeating until it can be brought against 
the parts quite hard. How by starting him a little and pulling 
the wagon behind in this way, it can be ascertained what he 
will bear. 

Attach him to the wagon without buckling the breecliing- 
straps, get in, let him go slowly a few steps, then pull him 



Fig. 89. — Simple method of forcing the head up, and preventing kicking 

by the elevation of the hips. 


back sharply, saying, u Whoa ! ” which will bring the wagon as 
before against the quarters. Repeat, driving him faster and 
faster, until he can be put at a moderate trot, and then increase 
to a run. In this way he becomes thoroughly reconciled to the 
noise and excitement of a wagon, as well as the contact with 
the shafts. Of course, when it is desired to drive in the regular 
manner, the breeching-straps must be buckled. 

A very important point, and one that should not be neg¬ 
lected, is that when the horse behaves well, he should be en¬ 
couraged by giving apples, talking to kindly, etc. A great 
deal also depends upon the temperament of the man. Some 
men, whatever their experience with horses, seem to be as 









CONFIRMED KICKERS. 


123 


poison to them, being not only thoughtless and impulsive, but 
not capable of using good sense. If the case is bad, read in¬ 
structions very carefully before taking it in hand. 

RUNAWAY KICKERS. 

The treatment for runaway kickers is practically the same 
as for horses of the previous habits, the difference being simply 



Fig. 90. — The horse as disabled when there is an effort to kick. 


in training the mouth, which must be made sufficiently thorough 
to compel unconditional submission to the restraint of the bit. 
(For details, see Running Away.) 

CONFIRMED KICKERS. 

Confirmed kickers are usually exceptionally bad cases, and 
may be classed under three heads, as follows : Nervous, excita¬ 
ble kickers, sulky kickers, and switching kickers. Some of the 
very worst horses of this kind I have ever broken, and which 
caused me the most trouble, were cases which, at first, did not 
seem very bad, but grew worse as they warmed up. Some will 
















124 


KICKING. 


show the most wonderful pluck, striving to kick in defiance of 
all that can he done, and requiring not only the most careful but 
the most thorough course of treatment, to be broken. While 
others, though kicking with extreme viciousness, and showing 
a great deal of excitement, may become entirely gentle by a 
short lesson of subjective treatment. So that the act of kicking 
must not alone influence the treatment so much as the peculiar¬ 
ity of disposition. 

If the horse is large-honed, with strong, dense texture of 
body, gray or sorrel, not inclined to put on flesh, eyes large, 
rather dark, showing much white, and with a sort of sullen ex¬ 
pression, no matter what the character of 
the kicking, he will generally prove a hard 
fighter. Horses of this character usually 
will not bear any mistakes or fooling with. 
They must he taken in hand with great 
care and thoroughness. Sometimes a very 
nervous, excitable horse will not bear the 
Second Method, becoming warmed up too 
quickly. In such a case, the First and 
Third Methods must be depended upon. 

Fig. 91.-Crupper wound xj SU ally the Third will be all that is re- 
to prevent catching . . T(1 -i-i-ii n 

the rein quired. It so, the pressure should be ail 

that the horse will bear; and wdien suc¬ 
cessful, there will be entire submission, the eye softened in ex¬ 
pression, and the whole system, as it were, relaxed, the horse 
showing no fear of having the pole brought against the quar¬ 
ters. 

In a general way I would advise again treatment about as fol¬ 
lows : If there is not entire docility after using the Third Method, 
use the First to the extent the case will bear. Much depends upon 
how this is done, and how the horse submits. If he is rangy, 
quick, and active, it may be necessary to be particularly careful 
to avoid hard, stony ground. Select a ploughed field free from 
stones, or where the sod is very soft. Throw the horse quickly, 
and as often as he will get up. Now see what the result 
will be by poling and handling around the quarters ; but few 
horses will resist it. If there is any inclination to kick after- 



SWITCHING KICKERS. 


125 


ward, the next alternative should be the Second Method. But 
I repeat: As much depends upon the way this is done as upon 
the treatment itself. The point is to throw the horse off his 

balance with sufficient force and often 
enough to bear being poled at pleasure 
around the quarters and flanks, — a 
task not at all difficult. If the horse 
has a good mouth, the after treatment 
will be simple and easy. The most dif¬ 
ficult horses of this character to break 
are those with mouths so tender that 
they will not go against the bit, or will 
submit to it too easily. Presuming 
there is a good, stiff mouth (for nearly 
all these. cases are of this character), 
put on the harness with Patent Bridle 
or Breaking Bit, and make the after 
treatment as before explained, being 
careful to be thorough, taking no 
chances that can be avoided, until able to drive to wagon per¬ 
fectly docile. 

SWITCHING KICKERS. 

When a horse is greatly excited and irritated by fear or 
abuse, his nervous system is liable to become so sensitive that 
he will squeal and switch. This is more 
common to mares, which are more impressi¬ 
ble than horses ; consequently, when badly 
spoiled, they are more difficult to break. In 
this form it becomes involuntary resistance, 
or a species of insanity, and in extreme 
cases very difficult to overcome. The point 
is, if possible, to make a sufficiently strong, 
counteracting impression to overcome this. 

Very much will depend upon how much the 
nervous system has been shaken, and the pe¬ 
culiarity of disposition. Some of the worst 
kickers I have ever handled were colts which 



Fig. 93. — Tail-strap 
detached. 


had been greatly 








126 


KICKING . 


frightened and abused in breaking. The course I pursue with 
such is about as follows : — 

If the case is one that will bear impressing sufficiently to 
overcome the kicking, I subject to regular treatment as advised 
for ordinary cases, directing my attention particularly to accus¬ 
toming the quarters to being touched. Failing in this, I use 
direct means of restraint, such as the kicking-straps or over¬ 
draw checks. The kicking will now punish so severely that 
there will soon be fear to repeat it. The straps should be used 



Fig. 94. — As a bad case of this character will usually resist before treatment. 


in driving for some little time after the inclination to kick is 
overcome. 

I include illustrations of different methods of disabling or 
punishing for kicking in harness, which are sufficiently plain 
to make details of discipline unnecessary. I would only add 
the precaution that you must be careful about connecting the 
hind feet with the head directly, as a reckless horse may injure 
himself seriously, if not kill himself, by the sudden and violent 
shock upon the spinal cord at the juncture of the vertebrse 
with the head. 

If he is simply irritable, and hugs the rein, the easiest way 
to prevent it is to wind an ordinary crupper with cloth, or cover 

























SWITCHING KICKERS. 


127 


nicely with chamois skin or soft leather, until one and a half 
to two inches in diameter, as may be necessary. See Fig. 91. 
Uiis being larger than the rein below makes it impossible for 
the horse to hug the rein with sufficient strength to hold it. 

When the tail becomes very sensitive from the continued 
chafing of the parts, its action becomes involuntary. In such 
cases it must be confined, to make the horse safe. This can 



Fig. 95. —As the horse will stand quietly to be 
harnessed after treatment. 


be easily done by buckling a small strap around it under the 
hair about two-thirds down the dock, from which, on each side, 
extend a small strap to the hip-straps, and fasten short enough 
to prevent the tail from switching around and catching the 
reins, as shown by Fig. 92. 

It is impossible for me to give the full details I could wish 
in the limited space at my disposal here. In my large work I 
devote nearly forty pages to the details of this instruction, 
including details of the management of a large number of 
representative cases, which will be found very important. 






128 


KICKING. 


KICKING WHILE HARNESSING, ETC. 

While there may occasionally be cases of this character that 
are very bad, and require very vigorous, coercive measures, 
the great average of them will submit to very simple treatment. 
Simply put on the War Bridle, and after giving a few sharp 
pulls, just enough to disconcert the horse a little, bring the 
harness up, and while holding the cord taut with the left' hand, 
with the right put on the harness gently. If there is resist¬ 
ance, simply drop it, and punish with the cord sharply. A 
few sharp pulls in this way will usually make the average of 
these cases stand up quietly to be harnessed and handled. It 
is also the simplest treatment for controlling a horse bad to 
bridle or handle about the head. In extreme cases the Second 
Method may be resorted to. 

If the ordinary form of War Bridle is not sufficiently effect¬ 
ive, use the Double Draw-hitch Form. Very few horses of 
this character will resist this more than a few moments. Do 
not under any consideration draw the cord tight and make fast, 
and keep so tied longer than half a minute. Many ignorant 
people who have learned the use of this, are liable to abuse 
horses greatly by trying to do too much with it, that is, punish 
severely with it, and then tie down tightly and let it remain so 
for some time. This should never be done. As I have 
brought this into use, and know every point of using it, I would 
repeat that if tied down at all, it should be only momentary; 
then untie, and while pulled down rather close, tremble upon 
the cord a little with the hand to hold the horse’s attention. 
The result will usually be better than if tied down rigidly, 
and there will be no bruising or cutting of the lips, as would 
be sure to follow if kept tied very long, a thing that must be 
avoided. 


CHAPTER VII. 


RUNNING AWAY, WILL NOT BACK, BAD TO SHOE, 

RUNNING AWAY. 

'T'HE important point in breaking runaway horses is first to 
1 remove the cause of the trouble, whatever it is. If the 
horse becomes frightened at the wagon, kicks, and resists con¬ 
trol, the important point is to overcome the cause of this sensi¬ 
bility, which has been fully explained under the head of Kicking 
and Colt Training. If frightened at a top or anything else, 
overcome such fear ; but the main thing to be done is to get 
the mouth so manageable that the horse can be held under any 
excitement with the control of an ordinary bit. If this cannot 
be done, then such form of bit must be used as will give power 
to do so. 

During my later experience especially, on the road, I 
frequently had horses brought to me that would seem to resist 
any treatment that could be brought upon the mouth. In 
my large work, I refer to a number of interesting cases that 
even with the Breaking Bit on would pull by the reins, on a 
walk, from four to six men ; pulling, in fact, with the same 
courage that horses would against the collar. Of course it 
would be entirely impossible for any man, or even for two or 
three men, to hold such horses when excited while driving, and 
especially if moving rapidly. The first thing I did with such 
cases was to put them through a general course of subjective 
treatment until gentle, then train the mouth with the Breaking 
Bit until entirely manageable to it. 

There is a great sleight in using this bit to advantage in the 
management of such cases. It is first giving a sharp, quick, 
raking pull, like the crack of a whip, that will lift and bring 
the horse back, and this repeated at slow intervals until the 

[129] 


9 



r 



[130] 


s. "v • V 


Fig. 96. —A lunger as he usually starts. 





















































































































































THE PATENT BRIDLE. 


131 


horse submits to it unconditionally. There must be no half¬ 
way work in doing this. It is a point that must be made thor- 
oughly ; and if it cannot be done in one lesson, then repeat 
the lesson until the horse can be stopped and held under any 
excitement by the slightest pull upon the reins. In experi¬ 
menting upon such cases, I found it necessary to be very 
positive, putting the horse, if necessary, on a run under the 
whip, yet stopping him instantly by the slightest pull upon the 



Fig. 97. — Slightly rounded, or flat, 
when not desired to be severe. 



Concave with edges rounded, when 
more severity is required. 


mouth, proving him perfectly manageable. In some exceptional 
cases the horse may resist so hard at first that it will seem im¬ 
possible to make this point; yet it can be done in every 
case. In my large work, I cite a great many cases that were 



Fig. 98. —Rounded side of the bar. 


entirely unmanageable, yet were controlled easily by this simple 
treatment. 

Various forms of restraint can be brought upon the head in 
connection with the reins, that are very effective in the control 
of a headstrong horse. One of the simplest is placing a small 
cord, about the size of that used for War Bridle, across on top 
of the head, under the head-piece of bridle. Pass each end 

































132 


RUNNING AWAY. 


down through the rings of the bit, and attach to the ends 
ordinary rings. Into these, buckle the reins. This will give 
great purchase upon the mouth. This can be improved upon 
by extending the cords up through the lugs on each side of the 
bridle, and then back as reins. Now when pulled upon, the 
head is thrown up and back very strongly. This may be 



increased in power still further by attaching an extra loop that 
will come over the upper jaw under the lip, and connect with 
the bit on each side, as shown in Fig. 101. But few horses 
can resist a slight pull upon this. 

The Patent Bridle, described on page 99 of my large 
book, is the most powerful means that has yet been intro- 



Fig. 100. — Improved four-ring bit. 


duced of controlling a horse by the head. It not only gives all 
the power possible upon the mouth, but in proportion to the 
restraint or pulling, by bringing direct pressure upon the spinal 
cord it becomes a powerful means of direct subjection. But 
few horses will have the courage to pull strongly against it for 
any length of time, or to repeat the resistance. 

I include several forms of bits that work in some cases very 
nicely. The four-ring bit usually works very satisfactorily on 







FOUR-BIN(i BIT. 


133 


headstrong, lugging, or pulling horses. The simplest form 
of this bit is made thus : Take a snaffle bit, slide two rings 
over the mouth-piece, and connect them by a strap passing 
closely over the nose but nicely fitted to it; now when the 
reins, which are attached to the outside rings, are pulled upon, 
the center of the bit is 
forced upward against the 
roof of the mouth in such 
a way that the horse will 
rarely pull hard against it. 

This i s a very valuable 
method of managing head¬ 
strong luggers. The form 
of bit represented by illus¬ 
trations w o u 1 d be best. 

The effectiveness of this bit 
will greatly depend upon 
its being properly ad- 
The point is to 
have the strap over the 
nose short enough to give 
the requisite purchase 
u p o n the roof of the 
mouth. Though it may 
appear severe, it is really a very mild, easy bit upon the 
mouth. It works well upon side reiners, especially those 
that, as they warm up, have more inclination to lug or puli. 
I have known many horses that would pull so hard as to draw 
the wagon by the reins, but that would drive entirely easy by 
this bit. 




WILL NOT BACK. 


This is a habit that always follows imperfectly or badly 
trained mouth. If treated as directed under the head of Colt 
Training, there will be no trouble. We sometimes found horses 
which had so thoroughly learned this habit that they would 
stand and brace themselves so firmly that several men even 
could not pull them back. At first I managed this habit en- 



















134 


BAD TO SHOE. 


tirely with the War Bridle, by simply pulling sideways and well 
back. This compelled the horse to step around, and in doing 
so forced him back a little, and I so repeated until he would go 
back freely. Another method I used with success was to put 
on a foot-strap, and then bring it from behind forward over the 
surcingle, or belt attached around the body. I now took the 
horse by the head, and with the leg pulled up, I pressed back 
gently, and while doing so, I let the foot down, which brought 
it to the ground some distance back of the other, making him 
move back a little. This I repeated until he learned to step 
back as desired ; but when I learned to train the mouth, and 
perfected the Breaking Bit as given, I abandoned all this pal¬ 
liative treatment, because now by training the mouth directly I 
not only overcame the habit, but made the horse manageable 
directly by the bit, which had to be used in his control. In addi¬ 
tion, by this means I could do it a great deal easier and better. 
I simply got behind as directed before in Harness, and after call¬ 
ing “Back !” gave a sharp but strong, raking pull and slacked 
instantly, and then repeated slowly, until the horse would move 
back. An ordinary case can be lifted off the ground and 
brought back, but some horses may at first resist quite hard 
for some time. If a very stubborn fellow, and he becomes 
warmed up, better put him aside and let him stand until he be¬ 
comes cool; then repeat the lesson, and you will find he will 
soon go back freely. Be careful not to go too far by making 
the mouth too tender. Back freely in harness, then put him to 
wagon, when he will do so afterwards with an ordinary bit. 

BAD TO SHOE. 

As the main object in the management of most of these 
cases is to make them submit to being shod with the least 
trouble, I will first give the simplest treatment for doing this. 

If the horse is very sensitive and excitable, but naturally 
gentle if given his own way, a great deal, of course, depends 
upon the management of the shoer. When the shoer is in 
position, catch the horse’s ear with one hand, squeezing or 
twisting it a little ; with the other, stroke the nose, or grasp the 
muzzle, and hold firmly but gently, at the same time talk- 


PALLIATIVE TREATMENT. 


135 


mg to the horse kindly. If there is resistance to this, try 
blindfolding by tying a blanket, or something convenient, over 
the eyes, at the same time rubbing the nose, etc. If these 
expedients fail, put on the War Bridle, Simple or Double Draw- 
hitch Form, and give a few sharp pulls right and left. Then 
step back to the hips, pull the head around a little, keeping the 
cord taut, and take up the foot, punishing instantly for any 
resistance. Or, stand at the head, and keep the cord drawn 
rather tight to hold the attention of the horse, while an assist¬ 
ant takes up the foot. If the horse is very stubborn, bring the 



Fig. 102. —As a vicious horse will sometimes act while being shod. 


second turn of the cord over the upper jaw, under the lip. A 
slight pressure will disconcert sufficiently to make the horse 
submit. Or the cord, Second Form, can be put on, with the 
loop brought over the upper jaw, and pulled sufficiently taut to 
force submission. In either case, gradually let up as the horse 
submits. In no case should the cord be held tight more than 
half a minute at a time. 

The four-ring bit properly used will sometimes work ex¬ 
tremely well in making the horse submit to be shod. Figs. 
99-101 explain method of applying sufficiently. But usually 
a sharp lesson with the War Bridle, then taking up the foot 
gently, w r ill be all that is necessary for the management of all 
ordinary cases. 









136 


BAD TO SHOE. 


TREATMENT FOR VERY VICIOUS CASES. 




Fig. 103. — Simplest method of making a 
nervous horse stand to be shod. 


Very much depends upon the disposition of the horse and 
the treatment pursued. In most cases the following will be 

found easy and effectual : 
Subject to the Third 
Method, using m ore or 
less pressure according to 
the case. While the cord 
is on, attach a strap or 
rein to the hind foot, and 
pull back as previously ex¬ 
plained. ' At first there 
will usually be great resist¬ 
ance, the horse kicking 
with great spitefulness, or 
pulling the foot forward 
energetically. But how¬ 
ever much he may resist 
at first, it must not be ac¬ 
cepted as a cause for discouragement. Simply keep pulling 
the foot back at short in¬ 
tervals until there is no 
resistance. When given 
freedom, the foot will be 
rested upon the toe ; then 
pull forward and back, as 
before explained. I n 
some cases it may be nec 
essary to tie forward by 
bringing the strap over 
the neck, back between the 
legs, and making fast to 
hold the foot firmly until 
all resistance is overcome. 

Treat the opposite foot in 
the same manner. 

Occasionally an old horse will resist quite hard, but with 
the treatment given, there should be no difficulty in managing 


Fig. 104. —Blindfolding a nervous 
horse to be shod. 











PA LLI A TIVE TREA TMENT. 


137 




any case with success. We found no case on the road which 
we could not manage in fifteen or twenty minutes. I may 
mention that mules which 
resisted having the feet 
handled, submitted to 
treatment very readily ; 
either the Second or Third 
Methods enabled the con¬ 
trol of a mule very 
quickly. I could refer to 
a great many incidents 
proving this, but will re¬ 
late but one. When in 
Cleveland, after being lo¬ 
cated there for a couple of 

weeks making a great stir, 

. Fig. 105.—Simple method of using the cord 

the question was asked for the control of horses bad to 

one evening if I could shoe, harness, etc. 

control mules as well as 

horses. I said, “Yes; they are usually my best subjects.” 
Immediately a man said, “ Bring in the mule.” I found there 

was a noted kicking mule 
from over on the West 
Side, one that could 
scarcely be touched 
around the quarters, as he 
would kick so badly, and 
could only be shod by put¬ 
ting him in stocks. It cer¬ 
tainly seemed that they 
had me cornered. I sim¬ 
ply subjected him for a 
few moments sharply to 

Fig. 106.—Method of putting on the cord the Second Method, and 

when the horse proves very stubborn. j n fiye minutes C011 ld take 

up the feet as I pleased, the mule standing perfectly gentle. 
The people were so astonished at the result that they fairly 
shook the place with applause. 






138 


BAD TO SHOE. 


At another time in Central New York, a mule that was a 
desperate kicker was brought some distance to test me. While 
lecturing to the class, boys outside annoyed this mule by pok¬ 
ing at it with a piece of sharp stick to such a degree as to cut 
its flanks, making the mule kick very badly ; yet upon trial, a 



Fig. 107. —Pulling the foot forward. 


few moments’ treatment was sufficient to make him stand up 
perfectly gentle. We even hitched him up, and drove him 
without breeching, a thing that was regarded as very won¬ 
derful, and always done in eight or ten minutes. 

LEANING OVER. 

There are occasionally horses that will allow the foot to be 
taken up, but will lie down or lean over upon the blacksmith 
while it is held. Usually a sharp lesson with the War Bridle, 
repeating it for each recurrence, will soon so disconcert that he 
will stand without leaning. If this is resisted, subject to Second 
Method. While the head is tied around, take up the foot, and 
test until he will stand squarely. If there is any inclination to 


















PALLIATIVE TREATMENT. 


139 


lean over after given freedom, punish with the cord, which 
should be sufficient. 

I may add in this connection that no matter how bad a 
cow may kick, a sharp lesson with the War Bridle for a few 
minutes will make her stand gentle ; there is no exception to 
this. When in dairy countries, we had a great many cows 



known to be desperate kickers, but we found none we could 
not control in a few minutes by the War Bridle. A man who 
had been in my class in Herkimer County had a very bad 
kicking heifer. He tried the War Bridle upon her, and broke 
her, and reported the fact to me. I mentioned it to others 
who had tried it, and whose reports were favorable ; and I 
finally put it on my bill as a feat, and had a great many 
interesting incidents connected with managing kicking cows. 
I will mention one. 

At a point south of Jamestown, N. Y., a man had a very 
noted kicking cow. He joined the class on the condition that 





























140 


KICKING COWS. 


his cow could be made gentle to milk without kicking. He 
felt sure this could not be done, and a great many others in the 
neighborhood came in on the strength of this condition, confi¬ 
dent that the cow would not be controlled. She was certainly 
a very bad kicker ; but less than five minutes’ treatment made 
her stand quietly to be bandied as we wished. While talking 
to the class, without any warning she suddenly made a lunge ? 
went right through the wall of the tent, and went on a run up 
through town, the cord hanging to her head. The dogs in the 
neighborhood took after her, and the whole thing appeared so 
ridiculous that it convulsed everybody with laughter. I lost a 
fine War Bridle by it; but as the man declared himself perfectly 
satisfied, I told him he might keep it in remembrance of the 
visit. 



Fig. 108)^. — As the foot will be rested upon the ground after submitting. 
(See “Third Method of Subjection,” page 67.) 

























CHAPTER VIM. 



HALTER-PULLING. 

T WO important requisites are necessary to break a bad halter- 
puller : First, a cord so strong that it cannot be broken ; 
second, an ordinary bow whip of the best character, —one that 
will stand the most severe use without breaking. I used a bow 



Fig. 109. —The halter-puller trying to pull loose. 


whip, buckskin tip, made for my special use. Now hitch the 
horse as directed for hitching the colt, in Colt Training, but 
where he is in the habit of pulling the hardest. If in his stall, 
let it be a wide one, where you can get in and stand near him 
safely while he is pulling. The moment secured, before he has 
time to go back, send him back for all you are worth. The 
moment he pulls, send the whip into the tip of his nose just so 
long as he pulls. Usually he will jump ahead after pulling 
hard for a few seconds. Now scare him, not whipping or hurt¬ 
ing, until he goes back, when, as before, hurt him as intensely 
as you can. If afraid of a buffalo-robe, blanket, or anything 
of the kind, now test him with it. 


[ 141 ] 










142 


IIA L TER-P TILLING. 


The point in the management of this habit is to make the 
horse bear all the excitement you can without his resisting, be¬ 
cause he is usually made to pull by being frightened or excited 
in some way ; but made to submit to such a strain, the habit 
can usually be overcome easily. The direct result will be that 
the more he is frightened and excited the more he is afraid to 
go back. He will stand up to the manger, look back, and act 
frightened. This point made, let him stand quietly. As stated 



Fig. 110. — As a horse of sullen temper is liable to throw himself when pulling. 


in Hitching the Colt (page 99, which should be read in connec¬ 
tion with instructions here), every precaution must be taken so 
that nothing will break, or he can pull loose. To let him break 
loose would be fatal to success, and cannot be hazarded. I gen¬ 
erally used a double thickness of the best quality of War Bridle 
cord. If the horse was very heavy, and pulled badly, I usually 
used four War Bridle cords,—that is, the cord doubled twice 
over; but as a general thing a double cord will do. But you 
would better be on the safe side by having the cord strong 
enough. 

After the horse is hitched, now for a few times be particular 
that you treat him in the same manner in the street where he is 
in the habit of pulling. If the horse pulls in the street, he can. 
not be broken in the stall ; and if he pulls in the stall, he cannot 
be broken by treatment anywhere else. It must be where he 




















































































































































METHOD OF TREATMENT. 


143 


is in the habit of resisting. When all inclination to pull is 
overcome, which can only be determined by testing the horse, 
you can now hitch by the head. It took me a good many 
years to learn these points in breaking halter-pullers, and I 
certainly have been very successful. Every point in overcom¬ 
ing this habit has been brought into use by myself. I give 
very full and interesting particulars, not only in explaining 
how I learned different points, but the effects of the treatment 
upon the worst cases which could be produced. This is one of 



Fig. 111. — As a horse will rear and jump ahead after pulling. 


the important minor discoveries I made, and was the result of 
long practice. See page 29 for a very interesting statement of 
a case which could only be held by hitching with a chain, yet 
was effectually broken of the habit in a few minutes, and is a 
fair representation of what can be done in the management of 
the worst cases. I could refer to hundreds of cases of like 
character, showing the same results. 

When I was on the road, I challenged the production of 
any halter-puller which I could not in two minutes make stand 
under any excitement without attempting to pull, and I never 
found one I failed upon. 

























HA L TER-PULLING. 


144 


WILL NOT STAND.* 

This is a very simple habit to manage if yon only go at it 
properly. Put on the harness with Breaking Bit, run the reins 
back to the shaft-bearers and get behind, start him up a little, 
call “Whoa!” when instantly give a sharp, raking pull upon 
the reins, that will force him to stop. Repeat this until he will 
stop instantly. Row crack a whip, or make any excitement 
you please, which of course will cause him to start ahead, when 



Tig. 112. — A test to which the halter-puller was usually sub¬ 
mitted by the class after treatment. 


instantly call “Whoa ! ” and throw him back again, and go on 
as before. In a short time he will learn to stand to avoid being 
hurt. Now move around a little, making a noise, cracking the 
whip over him and behind until he will not dare to move. This 
lesson should be made very thorough. As a feat, I was in the 
habit of taking the most sensitive horse of this character I could 
find, and making him stand in the open street under any excite¬ 
ment without starting. Now attach to wagon, and repeat the 
lesson. I usually attached something to the reins so they 
would extend well back of the buggy. I would now walk 

*This article should follow article ou “Running Aw r ay ” before “Will not 
Back,” but was transposed by mistake. 








































WILL NOT STAND. 


145 


around, make a noise, crack a whip, etc.; when the horse 
started, I caught up the reins quickly and pulled him back, and 
so repeated until I could walk around some distance from him, 
making any noise I wished, without his attempting to move. 
Sometimes the habit of a horse in learning to start when hitched 
up, or not waiting for one to get in and out, is a very delicate 
one to manage, on account of the liability of making the horse 
balk if too stern with him. 

To the management of this habit with other modifications, I 
devote considerable space in my large work. It is, however, a 
habit that with a little patience and care should always be man¬ 
aged without any serious difficulty. See also page 01 on the 
Management of Colts. 


10 


CHAPTER IX. 


CHECKING AND BLINDERS, 


I WOULD call your earnest attention to the needless cruelty 
to which horses are subjected on account of the restraint 
and injury of severe checking and of covering up the eyes with 

blinders. To work 
to the best advan¬ 
tage, the greatest 
physical freedom is 
necessary; not only 
this, but the curves 
of the form are never 
so beautiful and ex¬ 
pressive as when per¬ 
mitted to be natural. 
In sitting, walking, or standing, every one knows how tire¬ 
some and annoying it is to maintain one position very long. 
A frequent change of 
position is equivalent 
to resting. A 
French officer, as a 
punishment, marched 
his soldiers all day 
without allowing the 
regulation freedom of 
changing the position 
of their arms, which 
so injured them that 
it was regarded suffi¬ 
cient cause for inflicting on him the penalty of death. 

Now, in like manner, the custom of checking the head of 
horses high, as is now common throughout the country, is 
[ 146 ] 




























CRUELTY OF CHECKING. 


147 


really no less injurious than cruel, and every one, —certainly 
every one of ordinary, humane feelings, — should look care¬ 
fully to this matter of guarding against such a common and 
thoughtless cause of irritation and abuse. Not only this, but 
the horse never looks so graceful and beautiful as when per¬ 
mitted to appear natural. No one pretends to use a check or 
blinders upon a riding horse, because it would destroy his 
gracefulness ; and on the same principle the horse should be 



Fig. 115. —As driving horses are usually eheeked up. 


given all the freedom possible of the head and eyes in driv¬ 
ing and working in harness. 

There is no serious objection to using a check if the head 
is given reasonable freedom, and especially none if used to pre¬ 
vent the head from being put down while hitched. But the cus¬ 
tom of holding the head up much beyond the natural position, 
as now done by the arbitrary overdraw check, cannot with 
reason be regarded as anything less than hampering the horse’s 






























148 


CHECKING AND BLINDERS. 


freedom so seriously as to become a positive cause of abuse, 
as well as often of serious injury and disease. 

Trotting trainers have learned that low-stepping horses can 
be made to carry themselves better by checking the head up 
when speeding. They have learned, also, that a headstrong, 
pulling horse will drive a great deal easier and better by check¬ 
ing high, and that by keeping the nose out in pushing at a 



Fig. 116. —Head drawn up too high with overdraw cheek. 


high rate of speed, the larynx is less contracted, thereby giv¬ 
ing more freedom to breathe ; consequently in striving to at¬ 
tain the greatest possible speed, the ingenuity of trainers has 
been directed for years to the use of such means as would 
keep the head up in the position required most arbitrarily. It 
is necessary to adjust nicely this condition of restraint to special 
cases ; for often the raising or lowering of the head an inch or 
two will make a difference in the speed of the horse several 
seconds in a mile, certain horses requiring a certain elevation 












CRUELTY OF CHECKING. 


149 


to trot at their best, which can be learned only by the con¬ 
formation of the horse and by experience in his training. So 



Fig. 117 . — The extreme torture of the Bedouin or gag bearing-rein. 

# 


the check is found necessary, the same as are boots and other 
accessories, to force the greatest speed. It will be seen, also, 

that as soon as the trotting horse is 
speeded, or has made his race, he is im¬ 
mediately unchecked, and given the entire 
freedom of his head. 

Then it has been learned that a head¬ 
strong, unreliable horse, liable to kick and 
run away, by checking the head high can 
often be made to drive quite pleasantly 
and safely. So it will be seen that while 
checking is proper and indispensable in 
the training of trotters, as well as in the 

no. 118 . -Form Of bit m dl ' ivill g of some headstrong horses of 
general use. doubtful character, it is not only wholly 







150 


CHECKING AND BLINDERS. 


uncalled for, but practically cruel as now generally used upon 
ordinary carriage horses, roadsters, and work horses ; and that to 
work easily and comfortably requires the greatest freedom of the 
head from unnecessary restraint. 

Of course, no matter how low-headed the horse naturally 
is, there is no real difficulty with the overdraw check as now 
used to pull the head up far above the position in which the 



Fig. 119. — Comfort. 


head is naturally carried, and hold it there. This has now 
become so common that it is a most serious cause of ob¬ 
jection and abuse. Not only the most intelligent owners, but 
every country fellow and jockey, no matter how poor his 
horse may be, if even hardly able to go five or six miles an 
hour, will pull the head up in the most painful manner; and 
the poor horse is perhaps compelled to drive in this way all 
day. As an illustration, only recently a couple of ignorant 
country boys drove up to the Sanitarium, at the front door 
of which I was standing at the time. The head of their horse, 
which was only a common, rough farm-horse, was checked 















CRUELTY OF CHECKING. 


151 



Fig. 120. — The horse trying to re¬ 
lieve himself from the torture 
of the overdraw check. 


so high that it was painful to witness the struggles the poor 
animal made to free himself from the uncomfortable restraint. 
I said to the boys, “Why on earth do you keep your horse 
checked so high % He will go a 
great deal better, and he very 
much more comfortable, if you 
will give him the freedom of his 
head ; and he will really look bet¬ 
ter if you take off the check en¬ 
tirely.” They answered by refer¬ 
ring to a particular man in their 
neighborhood who, they claimed, 
was a good horseman, and who 
checked his horse in this way ; 
and they said they would rather 
follow his method of management, that it was good enough 
for them. This is only one instance of many I could refer to. 

With a view to making plain something of the great pain 

and discomfort to which driving 
horses are subjected in this way, 
I give illustrations showing the 
struggles of a horse driven to a 
top carriage by a couple of young 
ladies. The horse, evidently a 
f a m i 1 y p e t, was naturally low¬ 
headed and moderate in his ac¬ 
tion ; but the head was pulled up 
so high as to make it painful to 
witness his struggles to give him¬ 
self freedom ; and this is only a 
fair representation of what may 
be seen daily in every city, village, 
and neighborhood throughout the country. 

It is a matter of common occurrence, which any one may 
observe, to see horses, after being driven in many miles from 
the country, hitched to a post with the head checked high, and 
allowed to stand there all day. We can hardly conceive of the 
pain and discomfort to which a horse is subjected by being tied 



Fig. 121.—Throwing the head up 
to obtain relief from check. 


152 


CHECKING AND BLINDERS. 



show. 


and hampered in this way for so long. This should be care¬ 
fully guarded against. If hitched to a post, and allowed to 

stand for any time, the check 
should be let down, or the head 
given comparative freedom.* 
Fig. 115 is a very good il¬ 
lustration of how the head is 
usually pulled up. The head of 
this horse is drawn very high, 
and it is easy to see how uncom¬ 
fortable he is in consequence of 
being so hampered ; yet a horse 
which has less action, and car¬ 
ries the head naturally low, but 
is checked so that the head 
seems no higher than it is car¬ 
ried ordinarily, may really suffer more than the one with the 
head very much higher, but with 
a better conformation. It is the 
conformation that in a great 
measure determines the amount 
of cruelty and discomfort. 

While the check is less objec¬ 
tionable for light driving, it is 
nothing less than positive cruelty 
to put such restraint upon the head 
of the draft horse, because in ad¬ 
dition to the great discomfort it 

causes, it seriously impairs ll i S Fig . 133 ._Seeking relief from pain 
strength. If a man has a load of 0 f check. 


Fig. 122. — Gentle family horse ; 
ing torture of high checking. 



* With people who drive in from the country, it is also a matter of common 
occurrence to hitch a horse, while warm and sweaty, in some cold, bleak place, and 
allow him to stand there until chilled, while the owner is, perhaps, in some drinking 
saloon or somewhere else having a good time. Many a horse is ruined and lost by 
this exposure. After getting home, he is liable to have a chill, running into an at¬ 
tack of pneumonia or lamenitis, which leads to the loss or serious injury of the 
horse. This, you see, is very poor economy. By all means take good care of your 
horse wLen driving him. 



CRUELTY OF CHECKING. 


153 


anything to pull, he wishes to get his head as far forward as 
possible to pull with ease ; but the horse is denied this ; his 
head is reined back tightly, thereby making it much harder for 
him to pull the load. This is particularly hard upon the horse 
when the roads are heavy, and he is compelled to make great 
exertion. 

A high English authority, Prof. McBride, says : U I most 
heartily concur in what has been said about the bad effects of 



Fig. 124. — Check-rein on work horses. 


the foolish custom of using the clieck-rein. It is a very com¬ 
mon cause of roaring in the horse.” This statement is in¬ 
dorsed by all leading veterinarians, seven hundred in England 
alone, and is concurred in by leading veterinary surgeons in 
this country.* 


*It was admitted by the same authorities that not only roaring, but apoplexy, 
megrims, or inflammation, and softening of the brain, are frequently induced by this 


cause. 








































154 


CHECKING AND BLINDERS. 


The most serious exhibition of this cruelty, which can be 
witnessed in large cities, is the high checking of fancy car¬ 
riage teams. Fig. 117 is a good illustration of the common 
method of checking such teams. The form of bit, too, used 
on them, a representation of which is given in Fig. 118, 
is entirely uncalled for, and unnecessary in harshness and 
severity for the control of such well-trained, gentle teams. 



Fig. 125. —Showing the discomfort and torture of high checking. 


A few years ago it was the custom for coachmen, without the 
knowledge of their employes, to use round leather bit guards, 
barbed with short spikes, and placed inside the ring of the bit, 
so that when the reins were tightened, the nails sunk into the 
sides of the mouth, and made the horse show a fashionable 
degree of mettle. This Mr. Bergh finally broke up. He ex¬ 
hibited to me hundreds of such burrs taken from the bridles 

































































































ORIGW OF BLINDERS. 


155 


of coach teams. Fig. 134, showing length of the spikes, was 
drawn from a specimen given 
me by the New York Humane 
Society. 

BLINDERS. 

But if high checking and se¬ 
vere bits are senseless and 
cruel, the method of covering 
the eyes with blinders, as now 
usually done, is, if anything, 


worse; for the custom is t o 



Fig. 126.—Showing position of eyes. 


make the blinder bend forward, 
cup shape, so as actually to 
cover up the whole eye. A 
nobleman in England had a 
favorite horse which had a de¬ 
fective eye, and to cover this 
up he had blinders put on the bridle ; they became a good 
place for the insignia of rank, and hence blinders, formerly 

called winkers, became fashion¬ 
able and common. I have seen 
in New York, during a short stroll, 
scores of teams with the eyes 
actually covered so much as to 
make it next to impossible for 
them to see anything before them. 
Figs. 127, 128, which are taken 
from life, are fair illustrations of 
this form of blinder. I give also 
good illustrations of the old farm¬ 
ers’ horses, with blinders either 
pressed up close, or flapping right 
and left against their eyes. 

Any one examining closely is 
liable to find the clinch of the 
ornament usually put on the out¬ 
side of the blinder, raised and 

Fig. 127. — Fashion. The eyes . . . T 

completeiy covered. perhaps sticking into the eye. In 








156 


CHECKING AND BLINDERS. 




pointing out this cause of harm lately, I found a piece of wire 
connected with the ornament of the blind, which had become 

raised and pressed into 
the eye almost a quar¬ 
ter of an inch, so as to 
cause serious i n j u r y. 
The blinders had been 
pressed close up to the 
side o f the head and 
against the eye to such 
a degree as to attract 
my notice. 

It is not an unusual 
thing to find the outer 
lids of the eye so rubbed 
and excoriated from this 
cause as to be seriously 

Fig. 128. — Eyes completely covered. . . , T n /» -i 

injured. I have found 

the eyes of many horses seriously injured from this cause. 

I would ask you to notice these little things carefully in fit¬ 
ting and adjusting 
the bridle to your 
horse’s head, so as 
to avoid such 
causes o f annoy- 
ancc and injury. 

Upon putting on a 
new or closely fit¬ 
ting bridle, it is 
rare that the blind- 
ers will not be 
found to press too 
closely and harshly 
against the eyes, 

and they are liable Fig. 129.—Fashion in the country, 

ro be particularly 

injurious if the eyes are large and prominent. 

It is thought that many doubtful horses will drive better by 
covering up the eyes with blinders. If not fitted closely, — and 








THE DANGER OF BLINDERS. 


157 



Fig. 100. — Old farm-horse with blinds. 


they rarely are as used in the country, —■ the horse is able to see 
back over them, in which case he is liable to become fright¬ 
ened, especially at the top, 
or umbrella, or anything ob¬ 
jectionable, and run away. 

A horse may have been 
driven perhaps m o n t h s or 
years with success to a top 
carriage. Unexpectedly one 
of the blinders becomes mis¬ 
placed or loose ; or the bridle 
becomes changed for one the 
blinders of which cover the 
eyes but imperfectly; or, 
perhaps, in changing har¬ 
nesses, the bridle proved too 
short, and in letting out the 
check-pieces, the blinders 
were brought too low for the eyes ; in any event, the horse is, 
in a chance way, as he throws up his head, enabled to see the 

top, becomes frightened, 
and the consequence is a 
most dangerous runaway, 
kicking scrape. These ac¬ 
cidents are of almost daily 
occurrence in every neigh¬ 
borhood. Here, at the 
mere chance of a blind’s 
getting out of place, you 
are at the mercy of a dan¬ 
gerous horse. Yet all this 
trouble could be prevented 
by a few minutes’ proper 
treatment. In all my ex¬ 
periments before classes 
upon the most nervous, unmanageable horses that could be pro¬ 
duced, I always made it a point, no matter how afraid they 
were of a top or anything else, to drive them without blinders 
so that they could see behind them plainly. To have a horse 



Fig. 131. — Corners of blinders dangling 
against the eyes. 




















158 


CHECKING AND BLINDERS. 


fearless and most safely manageable, lie should have the fullest 
freedom to see everything behind him. 

A horse is naturally suspicious and afraid of anything he 
does not plainly see, or does not comprehend the nature of ; 
and hence he must either be prevented from seeing objects at 
all, or be permitted to see them plainly. 

Any one can understand that if compelled to look through 
a small slit or narrow space, it not only in the first place in¬ 
creases the difficulty of seeing, es¬ 
pecially while moving, making it 
very trying on the eyes, but it 
makes it clearly impossible to see 
things as plainly as if the eyes had 
entire freedom. This is just the 
effect blinders have upon the horse’s 
e y es. In another part of this 
work (Colt Training and Fear), the 
instructions will be found very ex¬ 
plicit on these points. 

If blinders are used at all, let 
them be of a form not to press upon 
the eyes or obstruct the vision in 
front. It is a great deal better, if 
the horse has a good head, and es¬ 
pecially if reasonably spirited, to 
have no blinders at all. There is no 
part of the body so expressive or 
beautiful as the eyes. Not only 
this, but they are made for a wise purpose, and the horse 
should have the benefit of using them. Do not interfere with 
the eyes ; and as you would noDbe hampered and obstructed in 
your freedom, do not tie up the head. These matters of high 
checking and blinders are usually made particularly uncomfort¬ 
able and cruel when left to the guidance and management of 
an ignorant driver or groom ; and very few of even intelligent 
farm help ever give much thought to such matters. The mas¬ 
ter and mistress should look to these points, and insist upon 
their observance. How would you like to be compelled to 



Fig. 132.—Blinders striking 
against the eyes. 








A PLEA FOR THE HORSE. 


159 


work even for a short time with your head tied back as shown 
in Fig. 114? How soon you would enter an emphatic protest, 
and explain the seriousness of the annoyance. Remember the 
horse cannot do this ; that if hitched up wrong and hampered, 
no matter to what degree of discomfort, he cannot protest. 

It is only a foolish law of fashion that has brought into use 
this custom of high checking and covering up the eyes of driv¬ 
ing horses ; for no one pretends that high checking serves any 
purpose excepting that of show, in holding the head up higher 
than nature intended ; and so in relation to covering up the 
eyes with blinders. All this is of a piece with the custom of 
cropping horses ears, practiced in England many years ago, 
and in this country of cutting off and nicking horses’ tails. But 
these things are so common that with few exceptions even 
the wise and good of our own country,—who are at heart 
disposed to condemn anything in the way of cruelty or abuse, 
— sanction these things in the use of their horses. 



lmnnimuimmiiiiiiiiiiiimimnin 


Fig. 134. —Side view of burr, three-fourths size. 






CHAPTER X. 


MISCELLANEOUS HABITS. 


CRIBBING. 

A HORSE will not crib on anything that is lower than the 
knees ; consequently a practical way to prevent the habit 
is to tear away the manger, and feed the horse from the floor 
or from a basket. 

Saturate with kerosene oil the manger, neck-yoke, and 
strap, if inclined to bite them. Rubbing the parts bitten 
upon with strong fly-blister, may next be tried ; or get cay¬ 
enne or red pepper pods, boil down to a strong decoction, and 

wash thoroughly with the solution the 
parts the horse may be inclined to bite 
upon. To be repeated at least once a 
week, for a month or more. The ob¬ 
ject is to make the lips and mouth so 
sore as to prevent the inclination to 
bite. Cribbing can be stopped by 
buckling a wide, flexible strap moder¬ 
ately tight around the neck. It should 
be from three to three and one-half 
inches wide. 

I noticed once that a horse, when 
cribbing at a post, contracted the lar¬ 
ynx and muscles of the neck forcibly during the act. It oc¬ 
curred to me to put such an adjustment upon the throat-latch 
as would cause sharp pain when there was an effort to crib. 
I went to a harness-shop, procured some six-ounce tacks, 
drove them through a strip of leather about half an inch apart, 
and filed the points sharp and of equal length. I laid this 
bit of strap on the inside of the tliroat-latch, so as to bring 
[ 160] 



Fig. 135. — Horse in the act 
of cribbing. 













CRIBBING. 


161 


the points of the tacks under the larynx, and kept it in place 
by winding each end and the center with a piece of waxed-end. 
I now buckled the 
throat-latch long 
enough so that it 
would not touch 
the neck when eat¬ 
ing or swallowing, 
yet so close as to 
bring the points 
of the tacks 
sharply against the 
throat at the least 
attempt to crib, 
and stood by to 
notice the effect. 

The first time the 
horse tried to crib, 
he was h u r t so 
keenly that he 
jumped almost from the ground. In a short time he tried it 
again, with the same result; the third time he only gave a 

little nip, and then 
stood quietly for some 
time. I have broken 
several horses of the 
habit by this means, 
and think if the adjust¬ 
ment is made right, 
and continued long 
enough, it will be 

Fig. 137. —Throat-strap with tacks. found effectual. A. 

boy reported to me 
that he had broken five horses of this habit; but he became care¬ 
less, and failed on the sixth. There is, once in a while, an old 
horse that may resist this treatment. In this case, put on a 
muzzle. 




Fig. 136. —The halter adjusted for cribbing. 


11 













162 


' MISCELLANEOUS HABITS. 


WIND-SUCKING. 




Sometimes a horse sucks wind without the habit of cribbing. 
I include a cut of a form of bit to prevent this, for which much 

is claimed. A prac¬ 
tical horseman of ex¬ 
perience gave me the 
point. He claimed 
that it would work 
perfectly in prevent¬ 
ing the inclination to 
crib and suck wind. 
Procure a piece of 
Drill a hole across each 
as seen in cut; next, drill 
The theory is that the gas 


Fig. 138. — Bit made of gas-pipe to prevent 
cribbing and wind-sucking. 


gas-pipe about seven inches long, 
end, through which put in rings, 
four or five holes, as shown in cut. 
in the stomach cannot escape through the mouth on account of 
its being closed, and that in¬ 
stinctively the horse will bite 
something to open the mouth 
and throw off the gas. With 
this bit in the mouth, the 
air passes through the small 
holes in the center, and out 
through the ends. (See Fig. 

138.) 

The gentleman referred 
to positively assured me that 
in several cases known to 
him it worked with perfect 

Fig 139. — Manner of putting tongue out. 

O LA. vy V_y V OOt 


PUTTING THE TONGUE OUT OF THE MOUTH. 

If the tongue is put over the bit, the simplest way of pre¬ 
venting this habit is to have the smith make a mouth-piece, as 
represented in Fig. 140, which is seen to be bent up, and comes 
so high in the mouth that the horse cannot get the tongue over; 
















PUTTING THE TONGUE OUT. 


163 




Fig. 140. 


this works well, and is not inconvenient to drive with. It 
should be bent up from at least two and three-fourths to three 
inches, come well out to the cheek-pieces, and be filed smooth 
to prevent cutting or chafing the mouth. The tongue is some¬ 
times, but not often, put 
out under the bit. For 
such cases, the follow¬ 
ing treatment will work 
well: — 

Get three medium¬ 
sized bullets, and ham¬ 
mer them out to about 
an inch and a half in 
length. Drill a small 
hole through the end of 
each. Tie one to the 
center of the bit by a little piece of wire through the joint. 
Attach the others to the bit about an inch from the center (one 
on each side), so as to play loosely. 

When this bit is in the mouth, these extra arrangements 
will so disconcert the horse that in his struggles to get them 

out of the way, he 
will forget to put his 
tongue out. If these 
fail, buckle a strap 
moderately tight 
around the nose. 

The next best way 
is to buckle a strap 
around the nose so 
that the mouth cannot 
be opened. This, of 
Fig. 141. - course, prevents the 

tongue from being 
put out, and in a short time the habit will be broken up. 
There are bits now made for this habit, which may be ob¬ 
tained of dealers. 






















164 


MISCELLANEOUS HABITS. 


TO LEAD A COW OR OX EASILY. 

Tie a rope around the head under the horns, bringing the 
knot over the ear. Now bring the rope forward and under the 
ear ; again forward over and under the cord. By now pulling 
the cord, it will tighten around the ear, hurting so severely that 
the cow will lead freely. 



Fig. 142. — Arrangement of the cord for 
leading a cow. 





CHAPTER XI. 



HOW TO TELL THE AGE, 

T T it? sometimes very important to be able to determine the 
1 age of a horse ; and this is indicated most surely by the 
teeth. 

W hen the colt is one week old, the two central nippers are 
gi own. In from five to six weeks, another incisor will appear 

on either side of the first 
two, and the mouth will 
appear something like 
Fig. 144. At two months 
they will have reached 
their natural level, and 
between the second and 
third m o n t h s a second 
pair will have overtaken 
o ne them. They will then be¬ 
gin to wear away a little, 
and the outer edge, which 
was at first somewhat raised and sharp, is brought to a level 
with the inner one. Between the sixth and ninth months, an¬ 
other nipper begins to appear on each side of the first two, 
making six above and six below, and completing the colt’s 
mouth ; after which the only observable difference, until be¬ 
tween the second and third years, is in the wear of these teeth. 

Fig. 146 is intended to show the appearance of the mouth 
at from two and a half to three years old. The next is in¬ 
tended to show it at three and a half years old. The two 
central permanent teeth are growing down, and are larger 
than the others, with two grooves in the outer convex surface, 
and the mark is long, narrow, deep, and black. Not having 

[165] 


Fig. 143. — 
week old 



Fig. 144. — Six weeks. 




166 


HOW TO TELL THE AGE. 



Fig. 145. — Twenty months. 


yet attained their full growth, they are lower than the others. 
The mark in the next two nippers is nearly worn out, and is 

wearing away in the corner nippers. 

Between three and a half and four 
years, the central nippers have at¬ 
tained to nearly their full growth, 
and the second pair will have so far 
displaced the temporary teeth as to 
appear through the gums, while the 
corner ones will be diminished in 
breadth and worn down, the mark 
becoming small and faint. 

At four years the central nippers 
will be fully developed ; the sharp 
edge somewhat worn off, and the mark shorter, wider, and 
fainter. The next pair will be up, but they will be small, 
with the mark deep, and extending quite across them. 

At four years and a half, or between that and five, the 
corner nippers are shed, and the permanent ones begin to 
appear, something like Fig. 148. The central nippers are 
considerably worn, and the next pair are commencing to show 
marks of usage. The tush 
has now protruded, and is 
fully a half inch in bight; 
externally it has a rounded 
prominence, with a groove or 
hollow on the inside. 

At five years the horse’s 
mouth is almost perfect. The 
corner nippers are quite up, 
with a long, deep, irregular 
mark on the inside, and the 
other nippers are showing 
the effects of increased-w T ear. 

The tush is much growm, the grooves on the inside have almost 
or quite disappeared, and the outer surface is regularly convex. 
It is still as concave within, and the edge nearly as sharp as it 
was six months before. 



Fig. 146. — From two and one-half to 
three years. 














HOW TO TELL THE AGE . 


167 


At six years tlie mark on the central nippers is worn out. 
In the next pair the mark is shorter, broader, and fainter ; and 
in the corner teeth the edges 

worn. The tush lias attained 
its full growth, being nearly or 
quite an inch in length ; convex 
outward, concave within ; tend¬ 
ing to a point, and the extrem¬ 
ity somewhat curved. The 
horse may now be said to have 
a perfect mouth, as all the teeth 
are produced and fully grown. 

At seven years, the mark or Fig. 147. — About three and one-half 
pit is worn out in the central nip- years * 

pers, and fast wearing away in the corner teeth ; the tush also is 
beginning to be altered. It is rounded at the point and edges. 

At eight years the tush is rounder in every way ; the mark 
is gone from all the bottom nippers, and it may almost be said 

to be out of the mouth. 
There is nothing remaining 
in the bottom nippers that 
can afterwards clearly show 
the age of the horse. 

After the age of eight 
years, there are no points 
that will enable determining 
age with any degree of accu¬ 
racy. A horse that is fed on 
corn will show an older 
mouth than one that is fed 
on oats and sloppy feed. 
Note the front views Figs. 



Fig. 148. —Four to four and one-half 


years. 


ot the enamel are more regular, 
and the surface is evidentlv 



155-157 which give a good idea of the difference between a 
young mouth and an old one. 

After the eighth year, the gums begin to recede from the 
center, and the teeth become longer in appearance. By look- 




































168 


JIOW TO TELL TLIE AGE. 


mg at Fig. 156, showing twelve years, the gum is shown to have 
receded and run to a sharp point at the center of the teeth. 
At twenty years, the teeth are considerably narrower and 
longer, and the gums are drawn hack sharper. 



Fig. 149.—Five years. 


By observing the face of 
the teeth, there will be seen 
a change to the triangular 
form, shown by Fig. 158. 
From the age of fourteen, we 
see this is more noticeable, 
the middle nippers gradually 
increasing and extending out 
to the corner ones, as indi¬ 
cated by Fig. 159. From fif¬ 
teen to eighteen this triangu¬ 
lar form becomes laterally 
contracted, so that at about 
twenty and afterward the 
teeth become biangular. As 



before explained, there are 
great peculiarities in form of teeth with advanced age. The 
most common is shown by Fig. 160. 

Jockeys frequently resort 
to cutting down the teeth of 
aged horses, so as to simulate 
as much as possible the ap¬ 
pearance of the mouth at 
eight or nine years of age. 

This was formerly done 
by sawing or filing, but more 
recently by chipping or cut¬ 
ting off the teeth, so that the 
front nippers can be cut down 
very quickly and easily by 
any amateur. But the Fig , 150 ._ Sixyears- 

breadth of the teeth and 

other changes of form, as explained, will expose the deception ; 
also the deep hollow and gray hair about the eyes, with the 





































































HOW TO TELL THE AGE. 


169 


under lip considerably pendant. Iliis treatment is called 
u Bishoping,” from the name of the man who introduced it in 



England, and is practiced very largely by jockeys in the laigei 

cities of this country, especially in New 1 ork. 

Horses, especially those advanced in years, are liable to 
have the teeth in wearing overlap one another, become very 



Fig. 153. - About eight years. Fig. 154. - Eight years. 

rouo-h, and wound the inside of the cheeks ; or the grinders 
become irregular in length when they do not come opposite 


























































170 


HOW TO TELL THE AGE. 





each other in shutting, or the teeth become carious and break 

away when not correspond 
ingly worn with the others, 
shoot up to a degree to pene¬ 
trate the jaw, causing sore^ 
ness and inflammation, and 
seriously interfering with eat¬ 
ing. 

The writer saw a very in¬ 
teresting case of this kind at 
the Columbia Veterinary Col¬ 
lege, i n w h i c h the unob- 


Fig. 155. —About six years. 


Fig. 156. —About twelve years. 


structed tooth had seriously penetrated into the upper jaw. In 
the endeavor to re¬ 
lieve the pressure of 
the parts, the animal 
evidently masticated 
the food wholly upon 
the opposite side of 
the mouth ; in conse¬ 


quence of this the 
teeth on this side 
were so worn down 
that both upper and 
lower jaws were 
twisted around more than an inch out of line. 

Sometimes caries, or ulceration of a tooth, produces such 

serious disturbance that there 
may be an enlargement of the 
parts, growth of fungus, or 
necrosis of the parts. This, 
too, is much more common 
than is suspected. 

When the horse, without 
any apparent cause, is run¬ 
ning down, munching, or eat¬ 
ing his food but slowly, 
Fig. 157. — About twenty years. especially if there is any lat- 














ITOW TO TELL TTLE AGE. 


171 


eral action of the jaw, examine the month carefully to see 
whether there is any notice¬ 
able cause of trouble in the 
teeth. If rough and irregu¬ 
lar, they should be rasped 
down. The method of do¬ 
ing this is now so well 



understood as scarcely t o 
need explanation. 

The rasping down of all 
irregularities should be care¬ 
fully done ; and if there is 
a decayed tooth, it should Fig. 158.— Fourteen years old. 

be removed by a veterinary surgeon, or a dentist should be em¬ 
ployed. If a tooth has 
grown down below the 
level of the others, it 
should be rasped or sawed 
off to the oroper dimen¬ 
sion s, and carefully 
watched afterward so as to 
remove any undue growth 
harmful to the opposite 
Fig. 159. —Sixteen years old. parts. 

If there is any enlargement of either jaw, more especially of 
the upper one, with per- 
haps a r u n n i n g sore 
offensive to the smell ; 
and if in addition there 
is offensive matter run¬ 
ning from the nostril on 
that side, the trouble 
may be suspected as aris¬ 
ing from a carious tooth, 
and the jaw on that side 

must be carefully ex- 

. -i Fig. 160. —Seventeen to eighteen years. 

ammed. 

The treatment for all such cases is, first, in the removing of 
















172 


HOW TO TELL THE AGE. 


the offending cause, namely, the tooth itself, and also, as far 
as possible, the dead or diseased parts, and favoring a healthy 
condition of growth by cleansing out the parts with a strong 
solution of carbolic acid or chloride of lime or any good dis¬ 
infectant. Next protect the parts from the lodgement of par¬ 
ticles of food by filling with a pledget of tow saturated with the 
tincture of myrrh, or any good healing astringent, and dress 
once a day. If there is diseased bone or fungus growth, it 
should be treated the same as other difficulties of the same 
kind. 









Ideals of well-bred, good character. 


< , - 











[ 173 ] 


















































[ 176 ] 

















PLATE VIII. 

View of the hoof from its inferior face. 

P. The wall. 

S. The sole. 

L. The frog. 

A. Line indicating the commissure of the sole and the wall, known as the 

linea alba, or white line. 

B. Angle of inflection of wall of the heels (buttress). 

C. Superior border of buttress. 

D. Region of the heels of the foot within the angle known as seat of corn. 

E. Inferior border of the bars. 

F. External face of the bars lining the lateral lacunte of the frog. 

G. Glomes of the frog, or bulbs of the heels. 

H. Terminal extremity of the bars at the sides of the frog. 

I. Point of the frog. 

K. Branches of the frog. 

M. Regions of the mamellas of the hoof. 

P. Region of the toe of the hoof. 

Q. Median lacuna of the frog. 

U. Region of the quarters. 

















































PLATE I. 


This plate represents the third phalanx of the colt, seen 
from its lateral, anterior, and inferior faces. 


Fig. I 

LATERAL FACE 

A. 

B. 

C. 

D. 

E. 

K. 

R. 

Base of the pyramidal eminence. 

Vascular porosities. 

Patilobe eminence. 

Basilar jorocess. 

Pre-plan tar fissure. 

Pyramidal eminence. 

Betrossal process. 

Fig. II. 

ANTERIOR FACE. 

A. 

B. 

C. 

D. 

E. 

F. 

Pyramidal eminence. 

Porosities and vascular imprints. 

Patilobe eminence. 

Basilar process. 

Pre-plantar fissure. 

Superior border. 


Fig. III. 

INFERIOR FACE. 

A. Semi-lunar crest. 

H. Plantar fissure. 

J. Imprint of the insertion of the perforan 
P. Inferior face. 

S. Edge of the plantar fissure. 






















































PLATE II. 


This plate shows a longitudinal section of the digital region 
in its median plane. 

Its object is to show the spongeous substance in the interior 
of the bone, the fibrous intersections in the plantar cushion of 
the articular and tendinous synovial sheaths, and of the plan¬ 
tar cushion (or pad) in the interior of the hoof under the third 
phalanx and the navicular bone. 

A. Inferior part of the pad (cushion.) 

B. Ligamentous bands (filaments) representing the structure of the fibrous 

body forming the plantar pad. 

C. Enveloping fibrous membrane of the plantar pad. 

D. Point of insertion of the plantar pad to the inferior face of the bone of 

the foot. 

E. Spongeous substance of the interior of the second phalanx. 

F. Articulation of the first phalanx with the second. 

H. Branches of the perforatus at its insertion to the lateral parts of the 

second phalanx, or small pastern bone. 

I. Insertion of the plantar aponeurosis to the semi-lunar crest. 

K. Interior of the first phalanx. 

L. Section of the perforatus tendon. 

M. Transverse ligament of the yellow fibrous tissue uniting the anterior 

face of the perforans to the posterior face of the os coronae, etc. 
(2d phalanx). 

N. Diverticulum of the sheath of the articulation of the foot between the 

little sesamoid and the third phalanx. 

O. Little sesamoidal sheath. 

P. Capsule of the articulation of the foot set superiorly against the cul du 

sac of the great sesamoidal sheath. *'■ 

T. Perforans tendon. 

Y. Metacarpo-phalangial articulation, or fetlock joint. 































PLATE III. 

ARTERIAL VESSELS. 

The figure shows the superficial disposition of the digital 
artery on the lateral face of the phalanges. 

A. A', A". Digital artery from its emerging point above the great sesa- 

moids to the point where it disappears under the plate of cartilages 
in N. 

B. Anterior transverse branch at the metacarpo-phalangial articulation. 

C. Perpendicular artery. 

D. Ascending branch of the perpendicular artery. 

E. Descending branch of the perpendicular artery. 

F. Transverse branch forming with the corresponding one the superficial 

coronary circle. 

f. Descending ramuscules in the pad of the superficial coronary circle, 
f'. Ascending ramuscules of the podophyllous tissue, or sensitive laminae. 

G. Posterior transverse branches of the metacarpo-phalangial articulation 
K. Artery of the plantar pad, or cushion. 

P. Circumflex artery. 

U, U. Ascending terminal divisions of the digital artery ; they emerge 
from the porosities of the third phalanx, and send ramifications to the 
podophyllous tissue. 


























PLATE IV. 


A view of the posterior surface of the foot, to show the ar¬ 
teries and veins. In the sketch the arteries are shaded, the 


veins are not. 

A. 

Artery. 

B. 

Vein. 

C. 

Branches of veins. 










































PLATE V. 

ARTERIAL VESSELS. 

The figure represents the superficial disposition of the digi¬ 
tal artery at the superior face of the first two phalanges and at 
the inferior face of the third. 

A, A'. Digital artery in its passage along the phalanges. 

G. Posterior transverse branches of the metacarpo-phalangial articulation. 

H. Branches above one another at intervals. 

K. Artery of the plantar pad, or cushion. 

L. Internal branch of the artery of the plantar pad. 

P, P, P. Circumflex artery. 

Y, Y. Solar arteries, or arteries of plantar surface. 







































































PLATE VI. 

This figure represents on the digital region, seen from three- 
fourths behind, the disposition of the plantar nerve on the pos¬ 
terior face of the phalanges of the terminal divisions in the in¬ 
terior of the bone of the foot. 

P. Plantar nerve. 

A. Point of emergence of the plantar nerve above the sesamoids. 

B. Cartilaginous branch. 

C. Cutaneous branch. 

D. Digital artery. 

H. Occasional division destined to the cartilaginous bulbs. 

I, I. Branch of the plantar pad. 

K. Transverse coronary branch. 

M. Podophyllous division. 

O. Pre-plantar nerve. 

Q. Descending branch in the patilobe fissure. 

It. Arterial ramuscules accompanying the digital artery in the plantar 
fissure. 

V. Vein following sometimes behind the plantar nerve in all its phalangial 
course. This vessel does not always exist. 












PLATE YII 


























































PLATE VII. 


This figure represents the superior face of the floor of the 
hoof, formed by the sole and the frog. The wall has been cut 
at the level of the sole, in order to show the termination of the 
horny leaves in the edge, or border of the sole. 

A. Circular digital cavity at the point of reunion of the sole and the wall. 

B. Superior border of the frog. 

C. Termination of the horny leaves in the edge of the sole. 

D. Cavity formed by the superior face of the frog. 

E. Ridge of the frog, or frog stay. 

F. Groove of the superior face of the frog. 

G. External face of the glomes of the frog. 

N. Keraphyllous tissue at the internal face of the bars. 

O. Cutigeral cavity at the level of the angles of inflection. 

X. Bottom of the angle of inflection. 

Y. Point of termination of the bars at the lateral parts of the frog. 











PLATE VIII. 

[For Explanation, See Back of Plate I.] 









































































































Coffin bone showing internal lat¬ 
eral cartilage, internal and pos¬ 
terior view. A, coffin bone ; 
B, internal aspect of the lateral 
cartilage. 



12 


[ 177 ] 









































































[ 178 ] 


















View of inside drawn from natural hoof. 


a-. 


Right front foot, posterior and 
slightly lateral view, a, c, 
perforans tendon ; /, sus¬ 
pensory ligament. 


[ 179 ] 




















































Effect of severe inflammation. 


[ISO] 


































































\ iew of hoof with marked depression across front, and corres¬ 
ponding bulging downwards of sole. 



Effect of corns. 


[ 181 ] 










































CHAPTER XII. 


SHOEING, 

S O much harm and loss to farmers arises from bad shoeing 
and ignorant treatment of the feet, and valuable horses 
are so easily ruined by even a little carelessness from these 

causes, that I give all the space I can 
spare to instructions on this subject. 

Before taking up details, I would 
call your attention, by plates and other 
illustrations, to the structure of the 
foot. These illustrations should be 
carefully studied. I include also, in 
connection with them, a few engrav¬ 
ings, showing some of the effects of in¬ 
jury and bad treatment.* 

I give first an accurate representa¬ 
tion of a healthy foot as it should be 
shoed. Fig. 197 shows how the same 
foot is injured or ruined by cutting and 
rasping away the best part of the wall, 
the ordinary form of shoe used, and the 
shoe as fastened on with large nails 
that split and weaken the wall, not 
only destroying the form and proper ad¬ 
justment of the foot, but raising it so much from the ground as 
soon to result in serious injury. Fig. 200 shows the excessive 
cutting away of the sole, bars, and frog, as usually done ; this 
is a serious cause of harm. Fig. 198 shows the proper method 
of doing this, with the best form of shoe, etc., etc., and this 
should be studied carefully. 

* In the best edition of my large book there are 36 plates in colors on the struct¬ 
ure of the foot, etc. 

[183] 












SHOEING . 


183 


The object of shoeing is to prevent attrition of the wall 
when there is greater wear on it than it can provide for by 
growth ; next to give increased fulcrum 
upon the ground to prevent slipping. 

This being true, it is necessary to shoe a 
horse only when the conditions are such 
that the foot does not grow horn as fast 
as it is worn oft’. In shoeing, the aim 
should be to keep the adjustment of the 
foot as nearly as possible what it was 
while in a natural state or before being 
shod, providing that then the proportion 
of horn w r as natural. We notice also that 
the excessive wear is always at the toe, 

and that the 
heels rarely 
suffer, even 
on bad roads; 
consequently 
the best shoe¬ 
ing for all roads and seasons, 
when the feet are in a good con¬ 
dition of health, must be such as 
will permit them to be as nearly 
bare-footed as possible, or at least 
that the posterior part is so, yet 
sustaining all the attrition of wear 
to which they may be subjected. 

If, then, the feet are strong, 
and with light work and ordinarily 
good roads they grow out of shape, 
simply have the blacksmith level 
Fig. 195.—Feet contracted. Mo- c ] own the foot a little, and round 
bility entirely destroyed 0 ff the toe sufficiently to prevent 

m light foot. splitting, and put the horse at 

work without shoes. If he is a driving horse having good feet, 
and is driven but moderately, especially on ordinary sandy 
roads, better keep shoes off from him. There are very few con- 




Fig. 194. — Feet badly 
contracted. 












184 


SHOEING . 


ditions of corns and contractions that, with a little care, cannot 
be cured by driving barefoot alone, or with shoes so thin as 
to restore the natural adjustment of the wall and frog to the 
ground. 

If the toe is worn down too much, simply put on tips, 
as shown in Fig. 204, or a very thin steel shoe, with bar wide 
enough to cover the wall simply. A good form of such a 
shoe, with nailing, is represented by Figs. 203, 205. 

There are conditions that will not admit of driving bare¬ 
foot or with tips. In the preparation of the part on Shoeing, 



Fig. 196. —Shoe properly adjusted and nailed. 


in my large w T ork, I had the best two practical experts who 
had been professors of pathological shoeing,—James Hamill, 
D. Y. S., of New York City, and Mr. McLellan, now of 
Bridgeport, Conn., both gentlemen having occupied the posi¬ 
tion of instructor on this subject, in the Yeterinary College, 
— give me the details of conditions that will not admit of tips 
or thin-lieeled shoes. Dr. Hamill says: “Any foot that is 
thin in its general structure, but more so in its vertical posi¬ 
tion, or from top to bottom, and with the frog full at its 
pyramidal eminence or body, is not a proper foot for frog 
pressure. In such feet the plantar cushion, or what is known 
as the fibrous or fatty frog, is very thin, is easily made weaker 
by absorption through extreme pressure or irritation on the 






SHOEING. 


185 


horny frog, and therefore offers very little protection to the 
great flexor tendon where it passes under the navicular bone.” 

Dr. Hamill gave very full details embodying other interest- 
ing points, which space will not permit me to copy. 

Dr. Me Lellan says: “ They are not applicable to feet 
that have thin, flat soles, with low heels. They are not 
applicable to heavy work horses with flat feet and prominent 
frogs (such frogs are liable to suffer bruises when so exposed, 



Fig. 197. — Bad treatment that soon ruins a good foot. The shoe is too large ; the 
nails are too large and driven too deep. The shoe is set back too far, 
and the hoof is rasped away so much as to weaken it and 

c 

destroy its symmetry. 


the resulting inflammation extending frequently to deeper and 
more vital structures). They are not applicable to feet having 
navicular disease. They are not applicable when, in applying 
them, it is necessary to disturb the normal (natural) relation of 
the bones of the limb. They will be found particularly useful 
in strong feet that have corns in both heels, and in the case of 
bad interferers.” 










186 


SHOEING . 


PREPARING THE FOOT FOR THE SHOE. 



In preparing the foot for the shoe, the aim should be to 
cut away as much of the wall as would be a surplus of growth, 

or only so much as would bring 
it back to its natural form and 
adjustment. As a rule, the 
wall should be lowered to the 
level of the unpared sole or to 
its outer margin. The sole and 
frog should on no account be 
pared or touched with the knife, 
nor should the heels be 
u opened.” The horny sole and 
frog, unlike the wall, do not 
grow indefinitely; but when 
they have attained a certain 
thickness, they throw off the 
superfluous or old horn in flakes 
or scales. This natural thickness of the sole and frog-horn is 
an essential condition for 
the healthy maintenance 
of the foot and its protec¬ 
tion from injury. In any 
event, about all that it is 
necessary to do is to re¬ 
move those loosened and 
detached flakes, w h i c h, 
were it not for the shoe, 
would have exfoliated 
themselves. Cutting away 
more than this becomes a 
serious cause of injury. 

The angles between the 
bars and crust should be 
moderately pared out; 
for accumulations here, 

with continued pressure Fm. 199 . - Colt’s foot four years old. 


Fig. 198. —Foot prepared to shoe. 

























































SHOEING. 


187 



■ Excessively pared. 


of the shoe, are apt to induce corns. The frog does not re¬ 
quire more paring than is necessary to remove ragged parts, 
and even these would better not be 
touched. 

There is no point upon which all 
the best modern authorities agree more 
positively than upon the great harm of 
cutting away the sole and frog excess¬ 
ively, as is commonly done by country 
slioers. Certain English books, that 
are largely quoted from and used in this 
country as authority, and whose writers 
practiced early in the present century, 
taught this bad theory of paring out the 
sole until it could be sprung or bent by F 200 
pressure of the finger. This should be 
strictly guarded against. In referring to this, one of our mod¬ 
ern English authorities, Prof. Gamgee, says: u It was a kind 

of teaching on the foot and 
on shoeing that did incalcu¬ 
lable and, I fear, almost ir¬ 
reparable damage; which 
has b r o-u g h t suffering on 
horses, and shortened their 
existence ; which has spoiled 


farriers by leading them 
astray on false pretexts, and 
has entailed discredit on 
th e English Veterinary 
School.” 

Many others could be re- 
«/ 

ferred to, deprecating the 
great harm of this method of 
treatment. 



HEinmiminiitffiS 


Fig. 201. —Shoe adjusted and nailed. 


THE SHOE. 


The shoe should, in form and size, but little more than 
cover the wall, excepting at the heels, where it should be so 










































































































188 


SHOEING. 



Fig. 202. 


■ Model shoe-bearing surface. 


much wider and longer as to compensate for the growth of the 

foot, and be heavy enough 
to sustain the attrition, or 
wear, for the time it is ex¬ 
pected to be on. In a 
condition of health, the 
principle of shoeing is the 
same, from the light fam¬ 
ily driver to the heavy 
draft horse; the size, 
thickness, and weight only 
differing so as to be 
adapted to each case, with 
the difference that when 
exceptional power is nec¬ 
essary, as for draft horses, 
or to prevent slipping, 
calkins must be used. As 
a rule, nothing more is wanting, unless necessary for extra 
wear, than just iron enough 
to protect the outer crust 
of the foot, and prevent 
its breaking. More iron 
than this becomes extra 
weight, and causes fatigue 
in carrying, like thick, 
heavy-soled shoes or clogs 

. FORM AND FITTING. 

The shoe should lit 
closely all the way around 
to the bearing surface pre¬ 
pared for its reception, so 
that it may give to the 

crust all the support it can 
receive, and carry out in P™. 203. _ Model light drawing shoe. 

its ground surface, as nearly as possible, the form of the wall 
before it was cut away. It is a rule recognized by the best 

































SHOEING. 


189 


authorities, that the sole should not rest upon the shoe except 
around the toe, where the 
outer edge is left full and 
natural. But if the wall 
is cut down close, or the 
sole thin, it is advisable, 
if it comes too near the 
iron, to lower the part 
coming under it. As a 
rule, the bearing surface 
should be level, and the 
ground surface concave, 
or the inner edge of the 
bearing surface so beveled 
off that it will not harbor 
stones and dirt, and be so 
stiff that it will not bend. 


A moderate rounding 



Fig. 204. —Light tips. 


at the toe would seem de¬ 
sirable in all cases, especially where there is want of mobility. 

This is especially desira¬ 
ble when the horse is a lit¬ 
tle stiff or sore, as it ena¬ 
bles him to travel much 
easier. 

NAILS AND NAILING. 

The object of nailing 
should be to hold the shoe 
firmly to the foot without 
injuring the wall, and 
leave the foot as independ¬ 
ent of the restraint of the 
shoe at the quarters as 
possible. The nails 
should be driven where 
there will be most secure 
nail-hold ; more or fewer as well as heavier nails being neces- 



Fig. 205. — Thin-heeled shoe. 






















190 


SHOEING . 



sary in proportion to the thickness of the wall, weight of the 
shoe, and severity of 
the work. The wall is 
thickest a n d strongest 
at the toe, or front, and 
becomes thinner and 
more flexible toward the 
quarters and heels, es¬ 
pecially so at the inner 
heels, where it is some¬ 
times very thin and flex- 
ible. See pages 119- 
181 , 188 . 

The principal nail¬ 
ing, then, should be at 
the toe and front, be¬ 
cause there is more horn 
there to nail to, and less liability to do harm by separating and 

breaking the fibers of the 
wall. The nails should not 
extend any farther back into 
the quarters than is barely 
necessary to give a safe hold 
of the shoe to the foot. 
The fewer and smaller the 
nails driven, the better, pro¬ 
viding they are sufficient to 
hold the shoe. But in doing 
this, much will depend on the 
accuracy of the fitting, the 
thickness of the wall, and the 
weight of the shoe. 

If the nails are driven 
well back on the outer quar- 

Fig. 207. —Interior view of above. tei, and only lOUlld in the 

toe of the inner side, for the 
purpose of affording more freedom to the quarters, it will be 
found that as the foot grows, the shoe will be carried to the 


Fig. 206. — Half hoof removed. 


























SHOEING . 


191 


outside quarter and toe to such an extent that the inner heel of 
the shoe will be drawn inside of the wall at the heel, and rest 
upon the sole, causing a bruise or corn. In addition, when so 
much of the shoe is left unnailed, it is liable to get loose and 
work under the quarter, which would cause a rapid wearing or 
breaking down of the wall. All things considered, the best 
way is to nail back to the turn of the wall securely. Or the 
nailing may be extended a little farther back on the outside, and 
shortened a little on the inner side, as shown in Fig. 202, in 
any case giving both quarters all the freedom compatible with 



Fig. 208. — Flat, weak sole. Fig. 209. — Inside view. 


security, in retaining a firm hold of the shoe. As the foot 
grows, the shoe will now be brought forward so evenly under 
it as not to do harm. 

For ordinary light shoes, six or seven nails evenly distrib¬ 
uted around the front part should be sufficient, as shown in 
Fig. 201. But if the shoes are heavy, and the work hard, as 
for draft horses, heavier nails, and about eight in number, will 
in most cases be required. A small, thin clip turned up at the 
toe, and one at the other quarter, will help greatly in holding 
the shoe firmly in position, but they should be turned up thin, 
and set well out on the edge of the shoe. 

If the foot is broken, or much weakened by old nail-holes, 
punch the holes where there is the soundest horn to nail to, as 
shown in Fig. 210. A thin shoe will not admit of any fuller¬ 
ing, because it weakens the shoe, without giving any special 






192 


SHOEING. 


advantage in nailing. The stamp form of punching the holes 
should be used ; that is, the hole made larger at the surface 

and smaller at the 
bottom, so that the 
nail-heads will fit into 
it exactly. 

DRIVING THE 
NAILS. 

If the nail is 
driven very near the 
surface, it is liable to 
chip out or break the 
horn, which injures 
and weakens the wall 
very much ; whereas 
driving the nails deep 
and bringing out 
low insures a good hold, and the wall will almost be grown out 
by the next shoeing. Consequently they should be punched 
deep over those points where 
the wall is thickest, and less 
so toward the quarters where 
it is thinnest, or proportionately 
farther from the outer margin 
of the shoe. 

If by carelessness or other¬ 
wise a nail should be driven 
into the quick, which will be 
known by the horse’s flinching, 
it should be pulled out at once, 
and no nail driven in that hole. 

CLINCHING DOWN THE 
NAILS. 




. Fig. 211. — Points showing where 

JNo lasping of the outei sill- horn is strongest. 

face of the wall should be al¬ 
lowed, excepting to touch or smooth any roughness of the 
clinches, as shown in Fig. 196, and to round off the edge of 
the wall down near the shoe. 


















SHOEING. 


193 



Excessive rasping not only destroys the strongest part of 
the wall,— that best 
able to retain the nail- 
holes and support con¬ 
cussion, — but permits 
such rapid evaporation 
as to cause the hoof to 
become dry, brittle, 
and contracted. 

A cause of serious 
harm is what is termed 
fitting too closely, or 
setting the shoe under 
too far (see Fig. 197), 
and driving and clinch¬ 
ing the nails so hard as 
to draw the shoe too 
tight. This is called Fig. 212 . — Toe too long. 

pinching, a very serious source of trouble. This is particularly 

the case when the nails, as 
shown in Fig. 219, are bent 
inward against the soft parts, 
either in driving or when 
clinched. It will be noticed 
that as there is no support 
on the inside, they are liable 
to be bent inward. It is not 
an uncommon thing for all 
the nails to be driven through 
the quick in this way, espe¬ 
cially when the nail-holes are 
made well into the shoe, and 
the shoe has been too short 
and set too far under, as 
shown in Fig. 197 referred 
to. Unless you know the 
shoer to be a careful, good 
man in his line, you should 



Fig. 213. —Toe cut too short. 


stand over and watch him, and promptly check any tendency 

13 




































104 


SHOEING. 


to such work ; but if a careful, good man, encourage him by 
paying him a little extra ; it will pay you well in time. 

Should the horse show soreness or lameness after leaving 
the shop, or within three or four days after being shod, espe¬ 
cially if he puts the foot forward to ease it, give the matter at¬ 
tention at once. See particulars farther on. 

RESETTING SHOES. 

As the shod foot is continually growing and losing its origi¬ 
nal proportions with the shoe, as well as throwing the foot out 
of balance or adjustment by growing too long, it is necessary, 
at stated times, to take off the shoe, and cut down the foot 
again to its original form and adjustment (or what would be 
termed balancing the foot properly), and put the shoe on again. 
This is usually necessary in from four to five weeks ; longer 
than this will increase the strain upon the tendons and liga¬ 
ments, on account of the increased leverage of the toe ; and 
if the shoe is nailed at all back upon the quarters, will bring a 
proportionate lateral restraint upon them, and consequently be 
a direct cause of contraction. 

Great harm usually results from a neglect to reset the shoes 
in winter, when the horses may not be used much. The shoes 
not being worn, are frequently left on for months, crowding 
the heels together, and frequently making the foot appear as 
contracted as that of a mule. Carefully guard against this. It 
would be better to leave the shoes off entirely, or if any, let 
them be very light and thin, and nailed around the toe. 

CONTRACTION. 

As this is one of the principal results of bad treatment of 
the feet, and is most serious in its consequences, I will include 
a few words on the treatment of simple cases.* There is a 
compression of the soft parts ; the hoof is simply too small, 
and consequently impairs mobility, and tends to serious 
change of structure and injury. 

* Persons desiring to obtain full details on this and other causes of injury must 
refer to my large work, where new and important treatment is given, including a 
method patented by the author, which will enable the prompt relief and cure of the 
most aggravated cases. 



SHOEING. 


195 


The first thing to do is to soften the feet thoroughly. 
Usually there will be found an excessive accumulation of 
horn, heels high, and frog hard, which must be removed, and 
the wall leveled down to its proper proportions. Then with 
the drawing-knife pare out the sole, not enough to make it 
bend to pressure, but more than enough to remove the old horn. 
So weaken the wall between the bars and frog, by scraping 


or cutting out the bottom of the channel back to the point 
o f the heel, that w h e n 
pressure is brought upon 
the heel outward, there 
will be no impediment to 
their opening freely. 

Particular care should be 
taken not to cut so much 
at any part as to cause 
bleeding. In ordinary 
cases, a simple, thin, flat 
shoe, that would give the 
frog pressure, and keeping 
the feet wet in the stable, 
would, with ordinary driv¬ 
ing, very soon restore the 
foot to its natural con¬ 
dition. The use of convex 

shoes, shown by Fig. 214, would be better. By keeping the 
feet soft by moisture, any ordinary case of contraction can be 
relieved and cured by this simple treatment. The hoof lini¬ 
ments advertised for the cure of this and other difficulties, are 
practically of no account. I give one hoof ointment, under 
that head, from Dr. Gamgee, which he claims to have used for 
many years, and which, for certain cases, is very valuable. 
Full instructions for its use will be found in connection. 



Fig. 314. — Convex shoe for contracted toe. 


CORNS. 

Corns are simply bruises between the angle of bar and 
heel ; bruising of the sole anywhere else by undue pressure 
of the shoe will produce the same effect. The proper treat- 














196 


SHOEING. 


ment is to cut away the part so that the shoe will not rest upon 
it, and put on a little caustic, or touch it with a hot iron, which 
destroys sensibility, and changes the condition of secretion. 

Butter of antimony, or salts of niter, 
is the favorite remedy ; then melt in a 
little tar, resin, and tallow, and cover 
with a little tow to prevent gravel or 
dirt from working into the tender part. 
The usual way, in severe cases, is to put 
on a bar shoe, so as to enable remov¬ 
ing all pressure from the part. This 
mode of treatment, however, as usu¬ 
ally done, is only palliative, not 
curative. The only practical method 
Fig. 215.—As shoe should be of curing corns is to let the horse run 
cut away for corn. awhile to pasture barefoot. If the feet 
will not stand this, simply put on thin steel shoes, extending 
over the walls only. I would advise that the shoe be fitted 
nicely, and the part extending over, as shown by Fig. 215, be 
cut away. Yery full particulars of this treatment, with effects 
upon special cases, are given in my large work. 



PRICKING IN SHOEING, STEPPING ON NAILS, GLASS, ETC. 


Accidents and injuries to the foot, such as stepping on 
stones, sharp bodies, treads, etc., often cause serious bruises. 
Sometimes from careless¬ 
ness a nail penetrates the 
sensitive part of the foot, 
usually called the quick. 

Sometimes the nail itself 
does not penetrate, but is 
driven so close as to cause 
the wall, in its course, to 
press on and bruise the 
quick, as before referred 
to, giving rise to inflam- Figs. 216, 217.—Good nailing;, 

mation, and usually terminating in suppuration, see Fig. 220. 

Yery serious trouble is also liable to be caused by care¬ 
lessly driving the nails deep and clinching them too tightly. 




















SHOEING. 


197 


Symptoms. —Lameness may appear in a day or two, some¬ 
times not for a week. The foot is found to be hot and tender, 
and the least tap with the hammer causes pain ; in moving, 
the horse sets the foot down so as to throw the pressure off the 
tender part, and when standing, he will rest the foot. This 
difficulty must be attended to promptly. Sometimes the leg 
swells considerably ; the swelling is often very painful, and is 
very apt t o mis¬ 
lead the inexperi¬ 
enced. 

Treatment. — 

Remove the shoe, 
and having with 
the hammer or 
pincers discovered 
the faulty nail, 
thin the sole 
around it, a n d 
with a fine draw¬ 
ing-knife follow 
the course of the 
nail till the matter 
is evacuated; 
make a free vent for it, and immerse the foot in a warm poul¬ 
tice for a day or two (the poultice must be large to do any 
good); or stand the foot in water coming to top of hoof. 
When the symptoms subside, the shoe may be applied, and the 
sole filled with tow and tar, or Friar’s balsam, tincture of 
myrrh, etc., retained by cross slips or a leather sole, care being 
taken not to bruise the sole. The crust at the injured part 
should not rest on the shoe. 

If the nails are driven so deep as to bind, which, (see page 
193), is a very common occurrence, particularly in feet with 
thin hoofs, the first thing to do is to remove the nails ; if 
there is much inflammation, poultice until relieved ; then let 
the shoe extend farther out under the crust, and drive smaller 
nails, using care not to drive deeply. 

If a nail has been driven into the foot, or rather if the 
horse steps on a nail, get him to the stable as cpnckly as you 










198 


SHOEING. 


can, and take off the shoe. If it has not been done before, 
carefully remove the nail, glass, or whatever it is, from the 
foot. See that no part remains, and remove a little of the 
hoof from around the opening. Drop a few drops of Friar’s 
balsam or compound tincture of benzoin into the orifice, either 
of which can be obtained in almost any drug store, or use the 
simple digestive ointment given under head of Cuts, and cover 
the foot with a large flax-seed poultice. If inflammation is 
very severe, then apply hot fomentations, or stand in water 
kept as hot as the hand can bear, and continue this until 
inflammation subsides. (See treatment for treads or calks, 
on following pages.) This is indispensable, and must not be 
neglected. If the injury is at all severe, give a sharp dose of 
physic, and let the animal stand quietly. The object is to keep 
down inflammation. No hot oils or anything stimulating is to 
be applied. If there is much inflammation, omit dressing until 
after it is reduced ; then dress with digestives. 

There is liable to be tenderness if the sole should strike the 
ground afterwards, as there may be inflammation of the perios¬ 
teum— the membrane covering the bone — to relieve which, 
put on a liigh-heeled shoe, round the toe a little, and blister 
around the coronet. The sole is sometimes bruised by the 
shoe’s pressing upon it, causing much inflammation and 
lameness. Take off the shoe, and poultice for twenty-four 
hours or more. Fit the shoe so as to remove all pressure from 
the sole ; and if sore yet, continue the poultice. If matter is 
formed, treat as before directed by covering over with a little 
resin and tallow or anything that will protect it from gravel 
and dirt. 

TREADS, OR CALKS. 

Should the shoe be sharp, which is commonly the case in 
the winter, the horse is liable to cut himself by striking the 
calk into the coronet. If the wound is at all deep, this is a 
matter you should not regard lightly; for it must be attended 
to promptly. 

The first thing to be done is to remove carefully any dirt or 
other foreign matter. When thoroughly clean, it may be 


SHOEING. 


199 


bound up with a pledget of tow dipped in tincture of myrrh or 
compound tincture of benzoin, or Friar’s balsam, which, if avail¬ 
able, will be found an excellent remedy. If nothing else is ac¬ 
cessible, pour on a little kerosene oil. Keep the horse quiet, 
feed bran mashes, etc., but no grain ; and if there is enough 
inflammation to cause much soreness, cover the foot with a 
large, hot poultice. If the soreness becomes at all excessive, 
at once use hot fomentations, following up this treatment for at 
least one or two hours three or four times a day. This must 
not be neglected, as the most impor¬ 
tant thing is to lessen pain, and 
bring down the inflammation as soon 
as possible, and the constant and re¬ 
peated application of hot water is by 
far the very best means of doing this; _j 

after which, keep the leg tied up 
with wet cloths, or poultice. If there 
is extreme pain, give an anodyne, or 
inject a little morphine under the Km 
skin, as a horse cannot endure pain J|p : 
very long, and continue fomentations 
industriously ; this, at all events must 

not be neglected. Fig. 220 .—The coronet as it 

I am aware that most owners may usually appears when 
attach but little importance to a badly calked - 

mere calk. The top of the wall may appear, to be torn quite 
badly, and yet not be very seriously injured. But should it be 
deep, running down inside the wall, the injury may not seem 
at all serious, and perhaps for the first twenty-four hours the 
horse will not show very much soreness ; and yet it may be a 
very serious thing indeed. You should be very particular 
when you notice much soreness ; if the horse lifts the foot or 
stands on the toe, you must look to the matter at once. The 
stitch in time here will save nine, as the saying is ; yes, several 
times nine. See that the part is carefully cleansed out, and 
keep down inflammation by the use of hot water. The better 
to explain the importance of this, I will include details of a 
special case, one of my own horses. 



















200 


SHOEING. 


One of my men foolishly had one of the ponies that he had 
charge of shod with very sharp calks, and in some way the 
horse calked himself. The injury did not seem serious, and 
my attention was not called to it; but in consequence of being 
compelled to drive him, inflammation set in so seriously that in 
a short time the horse could scarcely put his foot to the ground. 
Finding it was serious I employed a man specially, provided 

him with several thicknesses of 
blanket, and I had these rung out 
of hot water and tied around the 
foot. This was done almost con¬ 
tinuously for three days by hav¬ 
ing a bucket of hot water close by, 
and every ten minutes or so re¬ 
peating this fomentation, when 
the inflammation subsided. The 
horse was now shipped forward 
free from lameness ; but in conse¬ 
quence of being driven through 
deep m u d, serious inflammation 
again set in, and the same thing 
had to be done over, but it saved 
the horse. Flow without the hot 

Fig. 221. — The foot drawn, the effect £ . -. , 

, . , .. ’ . fomentations, this case could not 

nail being driven into the foot, hat e b e e ii treated successfully j 
the hoof growing about half with it, it was entirely simple. 

an inch larger after the in- There must be 110 fooling or 11011 - 

flammation subsided. . . „ . 

sense ; a serious case must be fol¬ 
lowed up night and day until the inflammation is controlled, 
alternating slightly with cold water, as directed under the head 
of Fomentations. Of course it is advisable to call in a veteii- 
nary surgeon if one is available. 








PLATE VIII—RESPIRATORY 


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14a. Mane. 32. Knee. 50. Coronet. 

15. Chest. 33. Canon, or shank. 51. Foot. 

16. Withers. 34. Fetlock joint. 



































































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Y. Tibia, or leg-bone. 18. Superior tuberosity of the tibia. 

Z. Hock, or tarsal-bones. 19. Os calcis. 

a. Canon, or metatarsal-bone. 20. Head of a small metatarsal bone. 

b. First phalanx, or pastern-bone. 



Plate III 










































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13. Gastric portion of the solar plexus. 




Plate VII. 


































PLATE VII—DIGESTIVE APPARATUS. 


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[For Explanation, See back of Plate I.] 







































CHAPTER XIII. 


DISEASES. 

t 

T here are only about three dangerous diseases to which 
horses are subject, that are common ; and if these can 
be managed successfully, nine-tenths of the losses of horses 
can be prevented. These are colic, pneumonia, laminitis or 
founder, and, I may add, the effects of bad shoeing. 

A horse is liable to die in a few hours from an attack of 
colic, a very common occurrence. Pneumonia, or inflammation 
of the lungs, to which horses are very liable, is, if neglected or 
not treated properly, almost sure to result fatally or to leave 
the horse broken down and worthless. Laminitis, or founder, 
though not destroying life directly, leaves the horse so crip¬ 
pled as to destroy his usefulness and value. There are few 
horses that have been shod for several years that do not have 
the feet so seriously injured as to make them sore and lame. 

The treatment of these difficulties is in reality very simple 
and easy if we know the symptoms and what to do. Colic is 
easily relieved and cured, the secret being to know what to 
give and to give it promptly. The management of chills and 
fever, or pneumonia, is easy when taken at the commence¬ 
ment of the trouble, one simple remedy being almost specific. 
In its first, or acute stage, every case of laminitis, or founder, 
can be cured, and that by very simple treatment, even without 
the use of medicine. 

The management of these difficulties is explained so fully 
and carefully that with the directions given, almost any one 
should be able to treat them successfully. 

There are, of course, other difficulties, such as coughs, 
colds, strangles, cuts, sprains, etc., with many other causes 
of trouble, which it is important to know how to treat, and 
which are carefully explained with best treatment, making this 
part of the work as reliable and practical as it could be made 

[ 317 ] 


14 



218 


DISEASES. 


in the space devoted to the subject. To this part are added 
many valuable prescriptions which have been held and used 
a. great secrets. 

The three principal points in preserving the health of a 
horse are feeding, air, and exercise. In the first place, irreg¬ 
ularity of feeding, even of the best of food, will produce dis¬ 
ease ; but when with this is combined the giving of tainted or 
musty hay or grain, the difficulty is greatly aggravated. 

Ventilation. —The stable should be neither too hot nor too 
cold. The horse will show the effect in a few days by cough¬ 
ing or having slight irritation of the mucous membrane of 
the throat. 

A horse can take cold as easily by going out of the cold 
air into a hot stable, as he can by going from a hot stable into 
cold air, and vice versa. It is the sudden change of tempera¬ 
ture which produces the change on the mucous coat of the 
larynx and of the throat. 

The clothing of the horse in the stable should be neither 
too heavy nor too light. If kept too warm, he will be more 
likely to take cold when he goes out to exercise on a cold or 
chilly day. 

To keep a horse doing well, constant attention is necessary 
to little things — properly clothing and protecting a horse when 
warm after a drive ; care not to give so much cold water as to 
chill ; if there is chill or inclination to fever, or the horse is 
“off his feed ” after a drive, giving a little fever medicine, 
with any other prompt measures to relieve the derangement at 
its beginning, may prevent a very severe attack of congestion 
or inflammation, if not save the life of the horse. It is in at¬ 
tention to these little things that the real key of the owner’s 
success lies in the care of his horses. 

There are four general principles, or points, which must 
influence the course of treatment in all diseases. If there is 
high temperature, 102° to 107° (107° to 108° is fatal), the first 
point is to reduce the fever. In the first stage, aconite inter¬ 
nally is best; externally, wrapping the body and extremities to 
equalize the temperature. 

The heart’s action is the next great point. Thirty-four to 
forty beats to a minute, is normal; below that indicates de- 


THE PULSE. 


219 


bility. If it is a quick, wiry, or thready pulse, it indicates 
inflammation of the intestines or abdominal organs, which calls 
immediately for sedatives. 

Quick and feeble pulse indicates that the lungs are involved. 
Moderately rapid, and throbbing or bounding pulse would indi¬ 
cate inflammation of the extremities, such as laminitis, and is 
to be treated as such. While an irregular pulse-beat, whether 
fast or slow, would indicate that the heart itself is involved, 
which is to be treated by giving medicines that act upon the 
heart, such as alcoholic stimulants, belladonna, and digitalis. 
The first two stimulate the heart; the last is a heart sedative. 

EXPLANATION OF PULSE. 

The arteries convey the blood from the heart to the system. 
“ The blood nowhere passes through an artery so rapidly as it 
is forced into it by the ventricles of the heart, on account of the 
resistance offered by all the tubes against which it is forced. 
The consequence is that when it receives the wave of blood, 
both the diameter and the length of the vessel is increased, and 
this is followed by a recoil and recovery of its previous position, 
owing to the elasticity of the tube ; these operations constitute 
the pulse, which is felt when the finger lightly compresses an 
artery.” Hence the pulsations of the artery correspond with 
the beatings of the heart, and consequently indicate the irrita¬ 
bility of that organ, or the system generally. The average 
pulse of the horse is from thirty-four to forty beats per min¬ 
ute. The smaller and more nervous the horse, the quicker 
the pulse ; while the larger and coarser bred, the slower. It 
can be felt easiest and best at the lower jaw a little behind 
where the submaxillary artery comes up and winds round to 
gain the cheek. Pass the finger down the jaw up near the 
neck on the inner edge, and a cord-like ridge will be felt, 
which, upon gently and firmly pressing it with the end of the 
finger, will plainly be felt to throb and beat. 

u Frequent reference is made to the state of the pulse in 
different diseases, such as colic, pneumonia, laminitis, etc., 
etc. Hence it should be studied carefully. For example, 
during the early stage of colic, the pulse will be hardly 
affected, and the ears and legs will be natural in tempera- 


220 


DISEASES. 


ture ; while in inflammation of the bowels, the pulse will be 
quick and wiry, ears and legs cold, etc. In fever it is quick, 
wiry, and light, indicating the extreme or not of disturbance 

in the circulation.” See plate Y, also 
preceding page. 

CATARRH. 

Catarrh, or “cold in the head,” is an 
affection of the lining membrane of the 
nasal chambers and cavities of the head. 
It consists of a congested or inflamed state 
of that membrane, giving rise to a glairy 
discharge from one or both nostrils, and 
when the head of the windpipe (larynx) is 
implicated, accompanied by a cough. 

The exciting causes are sudden varia¬ 
tions in the state of the temperature ; un¬ 
due exposure to cold when an animal is in a heated state, 
especially after a hard day’s work or drive ; standing in stables 
badly ventilated, or any place exposed to cold draughts. Per¬ 
haps the most common cause in young 
horses is placing them in warm stables in 
the fall of the year immediately on taking 
them off the pastures. A sudden change 
from a cold to a hot temperature is more 
likely to cause catarrh than a change from 
a hot to a cold one. 

Treatment. — At once place the animal 
in a comfortable, well-ventilated, loose 
box, as should be done in all affections of 
the chest; blanket warmly, give aconite 
or some of the fever medicine as directed 
in inflammation of the lungs. If the case 
is serious, as stated, it may run into gen¬ 
eral inflammation of the air-passages, as 
bronchitis or laryngitis ; also hand-rub and bandage the legs ; 
the clothing and bandages must be removed twice a day, and 
the body well rubbed over. Give one or two drachms of aloes 




Fig. 230. — Suffering 
from cold. 




LARYNGITIS. 


221 


in solution, combined with one-half drachm of powdered gin¬ 
ger. Steam the head by means of a nose-bag partly filled with 
scalded bran, into which put an ounce or two of turpentine. 
Hang the bag on the head same as in cut, being careful not to 
have it so tight around the nose as to heat or scald it and be 
oppressive. Many horses have been suffocated by having the 
bag brought too tightly over the nose. A few repetitions of 
this will cause the nose to run freely. Nurse by giving bran 
mashes, boiled oats, etc. Rest and care will usually do the 
rest. If there is much inflammation of the throat and air-pas¬ 
sages, any good liniment may be applied on the throat and 
around the chest. 


LARYNGITIS, OR “ SORE THROAT.” 


Causes are similar to catarrh, as undue exposure to cold and 
variations in the temperature ; but in some seasons it appears 
as an epizootic disease, large num¬ 
bers of horses becoming affected with 
it about the same time. These cases 
are always of a typhoid nature, more 
especially when occurring in stables 
insufficiently ventilated. 

Symptoms of u sore throat ” are 
well marked. The horse holds his 
head stiff, with his nose poked out, 
showing the muscles of the neck pro¬ 
minently ; lie has considerable diffi¬ 
culty in swallowing; if he attempts to drink, part of the water 
is returned through his nostrils ; the throat is painful to the 
touch, and the least pressure excites a violent fit of coughing. 
At the commencement of the disease it is difficult to distinguish 



Fig. 233. — Simple method of 
throat covering. 


it from “distemper” (strangles). By the third or fourth day 
the difference can be easily seen ; the usual tumor of distemper 
does not appear. The pulse varies ; in some cases but little al¬ 
tered, in others very quick and weak. The coat is also staring, 
and the functions of the kidneys partly arrested. In severe 
cases the breathing becomes heavy and laborious. By the third 



222 


DISEASES. 


or fourth day from the beginning of the attack, a greenish yel¬ 
low matter is discharged from the nostrils. 

Treatment .—The general and local treatment should be 
very much the same as for cold or catarrh, with the addition 
of a free use of counter-irritants 
to the throat, as mustard well 
rubbed in, or any good stimulat¬ 
ing liniment, or even a light 
liquid blister. Aim to keep up 
the strength by feeding soft, 
easily digested food; a bran 
mash with a little boiled oats in 
it, carrots, etc., —any food that 
he can eat easily. 

When the bowels are consti¬ 
pated, as is often the case, clys¬ 
ters of soap and water must 
be freely used. When the Fig. 233. — Covering the tumor, 
cough is severe and hacking, the following ball may be given 
once or twice a day : — 

Camphor. 1 dr. 

Powdered opium... 1 dr. 

Ext. belladonna. 2 scr. 



STRANGLES, OR HORSE DISTEMPER. 

This is another form of sore throat, occurring mostly in 

young horses from two to 
five years old. The gen¬ 
eral symptoms are very 
much the same as ex¬ 
plained in the previous dif¬ 
ficulties. The distinguish¬ 
ing points are, the horse 
is out of sorts ; the neck 
becomes sore and stiff ; an 

Fig. 234. •— Horse with strangles. 

enlargement appears be¬ 
tween the branches of the jaw, which is hot and tender ; there 
is some discharge from the nose. In ordinary cases, the tumor 








STRANGLES. 


223 


goes on to suppuration ; a copious discharge of thick yellow 
matter takes place from the nostrils ; in about a week the tumor 
has matured, become soft, and points, and either hursts or 
should be opened. 

Treatment. — Provide a comfortable, well-ventilated stall; 
clothe warmly ; rub and bandage the legs ; nurse by giving 



Fig. 235. — The eight-tailed baudage. 


bran mashes, boiled oats, carrots, etc. Bowels should be 
opened by injections. Use freely a poultice made of wheat 
bran and warm vinegar, changing as often as the poultice 
becomes dry, using the eight-tailed bandage until the enlarge¬ 
ment becomes soft and can be opened, when relief will be 
prompt. Small doses of saltpeter should be given in the 
feed, or the following powders night and morning : — 


Niter. oz. 

Tartar emetic... 6 dr. 



Mix, and make into six powders. 

Sometimes the inflammation is so deep as to cause serious 

soreness and swell¬ 
ing of the throat. 
In this case the 
horse m u s t be 
nursed carefully 
by feeding warm 
gruel ; the drink 
should be warm; 
grass, or anything 
that will tempt the 
appetite, should be given in moderate quantities. 


Fig, 230. —The eight-tailed baudage as adjusted. 


PNEUMONIA—INFLAMMATION OF THE LUNGS. 

Causes .—Exposing the horse while warm to a sudden 
change of temperature, by allowing him to stand in a cold 






















224 


DISEASES. 


draught of air, etc. ; getting chilled or wet; washing the belly 
and legs immediately after exercise, and allowing the horse to 
get chilled ; removing from a warm to a cold or from a cold to 



Fig. 237. — Showing respiratory organs. 


a warm stable ; or cold applied to the surface of a heated ani¬ 
mal, by which the blood is driven from the skin and extrem¬ 
ities to the internal organs. Any slight cold or sore throat 
may run into pneumonia ; driving rapidly against a cold wind, 
especially after being confined to the stable for some time. 

Symptoms. —Pneumo¬ 
nia is almost invariably 
ushered in by shivering, 
and coldness of the sur¬ 
face of the body. The 
breathing becomes hard 
and full, panting- like. 
The pulse is full and op¬ 
pressed, running up to 
from sixty to eighty beats 
per minute, differing in its 
character from the pulse of pleurisy, which is hard and wiry. 
The ears and legs are cold ; the membranes of the eyes and 



Fig. 238. — As the horse usually stands when 
suffering from inflammation of the lungs. 











PNEUMONIA . 


225 


nose are reddened ; the animal stands persistently with his el¬ 
bows turned out, to give more freedom to the lungs. He 
stands with his nose toward the window or door, where he can 
get fresh air. 

Treatment. Blanket warmly, and put in a comfortable 
stall where there will be pure air, and give the following fever 
medicine : —• 



Fig. 239. — Bronchial tube, with its bronchules and ultimate ramifications. 

Natural size. 


Tincture of aconite. 1 oz. 

Tincture of belladonna. 2 drs. 

Water.. 3 oz. 


Of this give from 15 to 30 drops on the tongue every 20 or 30 minutes, 
or about 10 drops tincture of aconite every two hours, more or less, accord¬ 
ing to the severity of the case. If the case is severe, apply strong stimu¬ 
lants to the legs, breast, and sides of the chest, as before explained, such 
as mustard made into a paste and rubbed in thoroughly, or a liniment com¬ 
posed of aqua ammonia reduced one half with water, and rubbed in well so 
as to invite circulation to surface and extremities. 

Blankets wrung out of hot water and applied to the sides in 
the early stage, are preferred by many. If this is done at the 
time fever sets in, either in pneumonia or pleurisy (the treatment 

15 





DISEASES . 


226 

for which is practically the same), with a few doses of fever med¬ 
icine, it is rare that the horse will not be relieved next day ; 
but if not, recovery will not commonly take place before the 

fifth or sixth day. Give 
from 2 to 3 drachms 
nitrate of potass two or 
t h r e e t i m e s a day. 
When there is improve¬ 
ment, which will be de¬ 
noted by the pulse be¬ 
coming full and regular 
and the expression and 
actions being lively, 
give less fever medicine 
and at longer intervals. 
Should too much be 
given, it will be noticed 
by falling of the pulse, sweating, trembling, and anxious eye, 
when it should be discontinued, and stimulants would be in¬ 
dicated ; two to four ounces of alcohol or brandy with the 
same quantity of water for a dose. 

Nurse by giving simple food, such as a little bran with 
boiled oats, linseed meal, cooked carrots, with a little good 
hay. 

PLEURISY. 

Causes are similar to those of pneumonia, such as variations 
in temperature, exposure to cold while warm, standing in a 
draught of cold air, impure air, etc. Pleurisy occurs as an 
independent disease, or, as before stated, may be accompanied 
by inflammation of the lungs. If neglected or not treated 
properly, it is a very dangerous disease. 

Treatment is practically the same as for pneumonia. Put 
in a cool,' well-ventilated stall; give fever medicine ; blanket 
the body, neck, and legs warmly ; if at all serious, using stim¬ 
ulants on the extremities, and hand-rubbing thoroughly, with 
hot fomentations to the sides ; the general treatment, in a 
word, is the same as for pneumonia. Should there be cough 



Fig. 240. — Arrangement of the capillaries 
around the air-cells. 





PLEURISY. 


227 


or soreness of the throat, it is to be treated in connection, as 
directed for laryngitis. 

de. meyer’s treatment for pneumonia. 

In conversation with Dr. Meyer, of New York, on the 
treatment of pneumonia and pleurisy, he stated that he 
treated them with decided success without using aconite, 
which is recognized as the best sedative for fever. I include 
details of this treatment. 

Have tlie animal well blanketed and cared for in a roomy stall, where 
there is plenty of circulating air, and give one of the following balls every 
eight hours. 

Carbonate of ammonia. .. 1 oz. 

Pulverized cinchona bark. 2J oz. 

Pulverized nux vomica. .. J oz. 

Pulverized digitalis leaves 3 dr. 

Pulverized gentian. 2 oz. 

Make into eight balls. 

Also give the following in 
water twice a day : — 

Nitrate of potash. .. 6 oz. 

Bicarbonate of soda. 1 oz. 

Make into six powders. 

Have the animal’s chest rubbed 
with alcohol two or three times a day 
for the first two days. Feed nutritious food, or anything that may tempt 
the animal to eat. The medicine must be continued until the animal com¬ 
mences to lie down, which will be from the sixth to the eighth day. 

dr. meyer’s treatment for pleurisy. 

Hot applications to the chest. This can be done best by wringing 
blankets out of hot water and applying them to the chest, —two or three 
blankets, one over another, and all covered with oil-cloth or other blank¬ 
ets so as to keep in the heat. Rub limbs with alcohol ; they may also be 
loosely bandaged. One of the following balls should be given every eight 
hours : — 

Powdered opium. £ oz. 

Muriate ammonia. 1J oz. 

Powdered cinchona bark.. 3 oz. 

Mix, and make into six balls. 

Give the animal anything he will eat or drink. If the horse is taken 
during the early stages, this will cut it short in from 48 to 60 hours. 



Fig. 241. —The pleura as it appears 
when inflamed, magnified. 








DISEASES. 


If, in an after stage, swelling begins to show itself below the chest 
walls, that is, between the fore legs, and, extending backward, shows the 
least symptom of the trouble known as hydrothorax, give the following 
remedy : Fluid extract digitalis, from twenty to twenty-five drops, more 
or less according to the size of the horse, every four hours, and continue 
until the swelling begins to lessen, then the intervals of giving the drops 
should be lengthened to eight hours. If the swelling is very large, the 
skin should be punctured in from twenty to thirty places, and the parts 
bathed with hot water three or four times a day. 

EPIZOOTIC PINK-EYE, 

ALSO TERMED INFLUENZA OR CATARRHAL FEVER. 

This belongs to the class of diseases called epizootic, which 
are distinguished by extending over a large tract of country, 
and attacking a number of horses at the same time. In its nat¬ 
ure it resembles an epidemic form of catarrh, but it is essen¬ 
tially different, and is easily distinguished from that complaint 
by its epizootic character, and the marked prostration and low 
typhoid form of fever which always accompanies it. It does not 
affect horses alike in all seasons ; some years it is apt to involve 
the lungs principally, with a marked tendency to dropsical effu¬ 
sion, whereas in others the liver and digestive organs are chiefly 
implicated. 

The symptoms are shown in a staggering gait, hanging head, 
trembling, shivering as from cold, loss of appetite, watery dis¬ 
charge from the eyes, one eye closed, especially the left one. 
The pulse is quickened and weak, from 50 to 60 in the minute, 
and the breathing is hurried, temperature 101 ° to 106 °. The 
bowels are bound, and the urine scanty. The disease is often 
complicated with bronchitis, pneumonia, pleurisy, etc. A 
pinkish color of the mucous membrane of the eyelids is always 
present in this disease. There is a discharge from the nostrils, 
swelling of the limbs, which are tender to the touch. The 
animal is weak, lying down most of the time. The body seems 
to be hot all over. The head hangs low, and the horse seems 
to be suffering from pneumonia. The only difference between 
pink-eye and pneumonia is that in the former the pink-eye is 
noticeable, and the horse lies down, while in the latter he does 


EPIZOOTIC PINK- EYE. 


229 


not. It occurs in spring or fall, and attacks a number of 
animals in the same way. 

Dr. Meyer treated thousands of cases without losing a single 
one, complications excepted ; and of true pink-eye he never 
lost a case by the following treatment: — 

Good nursing and good air are indispensable ; tlie patient should be 
well blanketed, and fed on anything he chooses to eat ; the stable should 



Fig. 242. — Usual position of horse when having a chill. 


be purified by throwing air-slaked lime in the stalls, etc.; and from the first 
begin by giving the following remedies every eight hours : — 


Carbonate of ammonia. 1 oz. 

Cinchona bark, powdered. 2 oz. 

Nux vomica “ . I oz. 

Digitalis leaves “ . 2 dr. 

Gentian root. 3 oz. 


Mix, and make into eight balls. 

Give as much water as the patient chooses to drink, to which add some 
saltpeter. About two ounces a day should be used. The above balls should 
be used after the second day by giving one at morning and night; when feed¬ 
ing is resumed, discontinue the remedies, and continue with good nursing. 
Will cure in from six to eight days. Bathe with hot water and salt. He 
should have green food when procurable, or a little boiled oats, and bran 
mash, or anything else he will eat. 



























230 


DISEASES. 


It is also necessary to exercise quite slowly at first, as a very 
little overdoing or exposure is liable to bring on a relapse, 
which is almost sure to be fatal. When the throat is very sore, 
and the cough troublesome, rub on the throat a counter-irritant. 

HEAVES, OR BROKEN WIND. 

Heaves are indicated by an increased action of the flanks. 
The inspiration is natural, but the expiration requires two ef¬ 
forts to expel the air. There is at times a short cough or grunt 
while the air is being expelled from the lungs. Heaves are 
never found in the racing stable where the horses are properly 
fed. They are always found among cart or team horses which 
are fed upon large quantities of coarse food or hay. The seat 
of the disease is found in the air-cells of the lungs, in the form 
of enlargements and sometimes ruptures of the cells. The 
cause of the disease is the immense quantity of hay forced into 
the stomach, the greedy animal perhaps, not being satisfied 
with his allowance, eating the bedding. The bowels and stom¬ 
ach press hard against the diaphragm, and the lungs not 
having room to expand, the air-cells are enlarged or ruptured, 
and the horse is said to have the heaves. The worst conditions 
exist when a horse is left in the stable for days and weeks, 
eating clover hay, or even imperfectly cured, dusty hay of 
other kinds, and then is suddenly taken out and driven at a 
rapid rate. It is mainly a difficulty common to old horses, 
but may attack a colt two years old. 

Treatment . — Turning out on natural pastures, feeding corn¬ 
stalks and other laxative food, will relieve, and even cure, mild 
and recent cases. Feeding on dry grain, with carrots, turnips, 
beets, or potatoes, and a very limited supply of water, will en¬ 
able many broken-winded horses to do a fair amount of work 
in comfort. Hay should never be allowed except at night, and 
then only a handful, clean and sweet. 

The bowels must be kept easy by laxatives, and the stables 
well aired. Tar-water as an exclusive drink may be given, and 
a course of carminatives (ginger, caraway, cardamoms, fennel) 
may be added with advantage. But nerve tonics, and above 
all, arsenic in five-grain doses daily, and continued daily for a 
month or two, are especially valuable. 


CHRONIC COUGH. 


231 


No broken-winded horse should have food or water for from 
one to two hours before going to work. 

The following is also very effective : — 


Powdered ginger. £ oz. 

Capsicum. I 0 z. 


Form into a ball, and give three nights in succession ; then 
omit two or three nights, and give again two or three nights 
in succession. 

Or — 

Tincture of phosphorus. 8 or 10 drops. 

If kept up, the horse should have regular exercise, and be 
watered often with a small quantity at a time, and have straw 
instead of hay to eat. Under this treatment, heaves will dis¬ 
appear. 

CHRONIC COUGH 

is often a sequel of sore throat (laryngitis) as also of distemper 
(strangles), and is a disease from which, when once fairly estab¬ 
lished, complete recovery seldom occurs. It consists of a 
chronic inflammation of the many glands imbedded within the 
lining membrane of the larynx, causing an irritation of that 
highly sensitive organ. The cough is easily excited by press¬ 
ure externally. 

Treatment. — If the horse has been affected for some time, 
treatment is generally very unsatisfactory, and must be more of 
a palliative than a remedial nature. If it is of more recent 
development, treatment may be undertaken with better chances 
of success. Give the cough ball as recommended for laryngitis, 
and apply the following liquid blister, or any good counter- 
irritant, externally, and in some cases great benefit will attend 
the use of setons. 

Olive-oil, oil of turpentine, aqua ammonia, equal parts. 

To be shaken well and rubbed down with the hand. 

Medicinal treatment is greatly assisted by feeding the 
animal properly and regularly, giving small quantities of food 
at a time ; carrots in winter and green food in summer should 
be given. Feeding nice clean corn-stalks is much better than 
hay ; if hay is fed, it should be bright and clean, or the dust 





DISEASES. 


t ) 90 
JjO £ 


shaken out of it, and dampened a little, and of this only a linn 
ited quantity should be given. If a greedy eater, either re¬ 
move from his reach the bedding, which lie will be likely to 
eat, or put on a muzzle. The following are also excellent 
cough remedies : — 


Camphor . 1 dr. 

Powdered opium. 1 dr. 

Powdered digitalis. 1 dr. 

Calomel. 1 dr. 


Make into a ball, and give every second morning until six 
doses are given. 


Tar-water. J pt. 

Lime-water .. I pt. 

Powdered squills. 1 dr. 


An old writer says : u I have known an obstinate cough cured 
by drenches composed of a syrup made of molasses and vinegar ; 
also by a decoction of garlic with linseed-oil. Barbadoes tar 
and oil with balsam of sulphur, have also been employed as 
remedies for a cough.” 

COLIC. 

There are two forms of this disease, namely, spasmodic 
and flatulent colic. The first is wholly of a spasmodic nat¬ 
ure, and if not promptly relieved, will, in severe cases, run 
into inflammation of the bowels, causing speedy death. The 
second, while exhibiting the same general symptoms, shows 
marked enlargement of the belly, from generation of gas, 
which, if not checked and neutralized, results fatally, by rupt¬ 
uring the diaphragm, causing suffocation and death. 

Causes. — The common causes of colic are a sudden change 
in the feed ; very often during the summer, when running at 
pasture, if taken up for a day, and a feed of oats or dry food 
given, it is apt to cause gripes ; feeding new oats or new corn 
is a common cause ; applications of cold water to the body, 
drinking freely of cold water when heated, especially if hard 
well-water, often gives rise to a severe attack ; worms and 
other intestinal irritants may induce it; costiveness and un¬ 
wholesome food often cause it; overloading the stomach, or 
being put to work on a full stomach, will give rise to it. 









COLIC. 


233 


Symptoms .—The animal is suddenly seized with pain in 
the bowels, becoming restless and uneasy, crouching, some¬ 
times striking up toward the belly with the hind foot, looking 
round to his flanks, evincing great distress ; he gets down after 
several apparent efforts, rolls about, sometimes on his back, 
sometimes quite over. Profuse perspiration breaks out over 
him. The paroxysm soon passes off, and he gets up, shakes 
himself, and begins feeding ; during the interval the pulse is 
unaltered ; the legs and ears are natural in temperature. After 



Fig. 243. — Second stage of spasmodic colic. 


an interval of longer or shorter duration, the attack returns, 
perhaps with increased violence, when he gathers himself, falls 
down, and rolls about as before. As the disease advances, the 
symptoms become more severe. 

Treatment .—Blanket comfortably, so as to keep up evap¬ 
oration, and immediately give the following as a drench : — 


Peppermint. li to 2 oz. 

Sulphuric ether.. to 2 oz. 

Laudanum. 1 oz. 

Soft water. 1 pt. 


Shake up thoroughly, and keep covered with the hand or 
cork before administering. If not relieved, it should be re¬ 
peated in one half to three quarters of an hour. If the horse 
is small, and the attack not severe, less may be given ; while 





































234 


DISEASES. 


if very large, and the attack severe, even more may be given. * 
During my practice, I gave this preparation with invariable 
success for either spasmodic or flatulent colic. 

Stable-keepers should always keep this medicine on hand, 



Fig. 244. — Third stage of spasmodic colic. 


in readiness for an emergency, as it is very important to be able 
to treat this disease promptly. 

FLATULENT COLIC. 

Symptoms the same as in spasmodic colic, with this dif¬ 
ference, that there is so great an accumulation of gas in the 
stomach and intestines that the belly is swelled. This disease 
will often prove fatal in from one to three hours. It is gen¬ 
erally very sudden in its attacks, often occurring while the 
animal is at work, particularly during warm or changeable 
weather ; but it is generally caused by indigestion, producing 
gases in the bowels and stomach, f 

Treatment. — Give drench as for spasmodic colic. 


*This is the average dose for a large horse. For a medium or small-sized, 
nervous-tempered animal, two thirds the quantity would be equally large. 

f The ether disturbs the breathing, making the horse apparently distressed, 
breathing laboriously, which will pass oif in a few hours. 


















































FLATULENT COLIC. 


235 


Dr. Meyer’s method of treatment is so good, explaining 
as it does some symptoms, with other points of treatment not 
given, that I include it in full : — 

First, tlierc is a switching of the tail, followed by a pawing with the 
fore feet, and acting as if there were an inclination to lie down. Usually 
gets down and rolls, looks at the belly, rolls, then up again, and seems at 
rest for a few minutes, when he goes through the same actions again. 
The pulsation is full and strong, about natural. 

Treatment for Colic. — 2 ounces laudanum, 4 ounce spirits of camphor 
or 1 drachm gum camphor, 2 ounces sweet spirits of niter, 2 drachms fluid 



Fig. 245. —Advanced stage of flatulent colic, or tympanites. 


ex. belladonna. Mix with one half pint of water, and give as a drench. 
If the patient is no better in one hour, repeat, and, if constipated, use 
warm water injections. 

Flatulent colic, treatment the same as above. In the early stage, 
if after about half an hour the patient seems no better, give two ounces 
of essential hartshorn in water, with warm water enema. If by this time 
there is no flatus, or breaking of wind, and the animal’s abdomen or belly 
is very much distended, and is belching up air out of the nostrils, and com¬ 
mences to tremble in his legs, an operation will have to be performed. 
Take a lance or knife, and make a slight incision through the skin on the 
right flank (the ox is always punctured on the left flank, and the horse 
on the right), at a point where the tympanitic sound is most marked. As 
a rule, this point is midway between the edge of the last rib and the hip 
bone, and about six inches from the lateral processes of the spine — about 
where the cross mark is on Fig. 246. Take trocar and canula, put the 











































236 


DISEASES. 


point into the incision previously made with the knife. Direct the instru¬ 
ment inward, slightly downward and forward, and hit it a sharp blow with 
the flat of the hand to send the instrument through to the hilt. Now draw 
out the trocar, when the gas will escape. When the escape of gas has 
ceased, put a finger over the opening of the canula to prevent the air from 
filling in, and withdraw. When withdrawn, rub slightly with the finger 
over the wound, and leave it alone. The horse will have instant relief 
after the operation. If he remains quiet, feed nothing for about twelve 
hours. Give flaxseed tea to drink. After the expiration of this time, feed 

bran mashes, with oatmeal or ground oats, and 
continue from four to six days, when the ani- 
mal will be well. When there is no hope by 
medicine, this operation is the only treatment 
that promises success. Should the horse be 
uneasy after the operation, give one of the 
balls used for inflammation of the bowels, 

• which should be repeated once in from four 
to six hours until quiet. 



Fig. 246. — Cross showing 
place to be punctured. 


During the warm months, Dr. 
Meyer usually performs this operation 
from twenty-five to thirty times, to save 
life. Iiis loss is about one in ten. This is a simple operation, 
and enables the cure of many cases which otherwise would be 
beyond help. 


INFLAMMATION OF BOWELS. 

The first stage of inflammation of the bowels is when the 
animal sits on his haunches like a pig, gradually gets up, and 
walks around as if in great agony ; makes attempts to lie 
down, and when he does, goes down very carefully; may 
make a few rolls ; gradually straightens out again, attempts 
to rise, and sits on his haunches again like a pig. This posi¬ 
tion is a sign of bowel inflammation, and to save the patient, 
treatment must begin in earnest. Should the patient be 
fat and plethoric, bleed from the neck from two to eight quarts, 
according to the size of the horse. Apply a strong rubefacient 
to the abdomen, of 1 lb. of strong mustard, 2 oz. aqua am¬ 
monia, and water sufficient to make into a plaster ; rub in well, 
and cover with paper, to keep in the heat, Then give the fol¬ 
lowing medicine : — 



LA MINI TIS, OR FOUNDER. 


237 


Opium, pulverized.. 4 (j r 

Subnitrate of bismuth.. 2 oz 

Chloroform.. 4 dr. 

Nux vomica, pulverized . 2 % dr. 

Licorice root.. Q. S. 



Fig. 247. —Sure indication of inflammation of the bowels. 


Make into four balls ; give one every 4 to 6 hours, according to the un¬ 
easiness of the patient, which must be kept quiet, and these balls will do 
it. Feed soft, nutritious food, warm water, and no hay, for about one 
week. 

LAMINITIS, OR FOUNDER. 

Laminitis, or Founder, is simply congestion or inflamma¬ 
tion in the feet. It may be severe or moderate, according to 
the degree of disturbance. If inflammation runs high, and is 
allowed to continue, it is liable soon to produce so much dis¬ 
organization as to induce loss of the hoof, which is, however, 
rare ; or so much change of structure in the feet as to make 
the horse ultimately so stiff and sore or so much of a cripple as 
to become practically worthless excepting for slow, easy work. 

There are two stages of this disease, — acute and chronic. 
The first produces a high state of excitement and inflammation 
of the sensitive lamina, and more or less of the internal struct- 











238 


DISEASES. 


ure of the foot generally ; the second, a morbid or insensitive 
feeling of the parts generally. The first or acute stage can be 
invariably cured, if treated properly, which is not at all diffi¬ 
cult to do ; the second, or chronic stage is not curable, but 

may be palliated to a limited extent. 

Symptoms.— At first, if the result of exhaustion and chill, 
there will be the marked effects of great disturbance of the cir¬ 
culation, so that there may be a general stiffness and soreness, 
with high, quick pulse, etc., which will be soon followed by 



tenderness, congestion, and inflammation of the feet. To re¬ 
lieve the pain in the feet, he endeavors to throw his weight 
upon the hind ones. lie advances them in front, resting prin¬ 
cipally on the heels, when the hind ones are drawn well under 
him, something like the position shown in Fig. 2d8. On back¬ 
ing him, he backs with evident reluctance ; when forced back, 
he drags one foot after the other, showing considerable pain in 
doing so. When moved forward, he walks on the heels, his 
movements being slow and difficult. He will often be found 
lying down, as removing weight from the feet gives relief; 
and while down, he will usually point with his nose toward the 
feet. Sometimes the inflammation may be in but one of the 
fore feet, or sometimes in the hind feet, which is not common ; 
























LAMTNIT1S, OR FOUNDER. 


239 


and in some isolated cases, inflammation may be in all four 
feet ; but is usually limited to the two fore feet. 

The following is the treatment used by one of the most tal¬ 
ented and successful practitioners in the country : — 

If the animal is taken within the past twenty-fonr hours, have the 
shoes removed, and put the feet into a tub of hot water. Wind flannel 
wrappings or bandages around both legs up to the elbows, and keep them 



Fig. 249. —As the horse usually lies down when suffering from laminitis. 


constantly wet with hot water for from two to three hours. In the mean¬ 
time have the horse well covered with blankets, and give the following 
remedy : — 


Fluid extract aconite. 30 drops. 

Oil of sassafras. 1 oz. 

Saltpeter. 2 oz. 

Linseed-oil. 1 pt. 


This is to be given at once. There will be a profuse perspiration in 
from fifteen to twenty minutes. Keep the blankets on about six hours, 
then remove and put on dry ones. Keep wet swabs on the horse’s feet, 
and stand him on wet clajr. All stiffness and soreness in the feet will be 
removed in from thirty-six to seventy-two hours. In the meantime give 
one of the following powders : — 


Bicarbonate of potash. 3 oz. 

Nitrate of potash. 6 oz. 


Make into six powders, and give two every eight hours 
until well. In my large work, very full details with illustra¬ 
tions showing changes of structure, etc., are given, which 
should be consulted. 






























240 


DISEASES. 


CHRONIC FOUNDER. 


When the inflammation is very intense, and is allowed to 
continue very long, there is an exudation or lymph thrown out 
that separates the wall from the sensi¬ 
tive laminae at the toe. In time there 
are immorphus horn-cells grown from 
the sensitive laminae, or phodofilous tis¬ 
sues of the coffin-bone, making a soft, 
spongy horn, which, pressing against 
the wall in front, forces the anterior 
part of the bone downward against the 
sole, making it bulge downward, and 
in some cases perforating it, with a cor¬ 
responding falling in of the wall above, 
producing what is termed a drop sole, 
which will be more or less marked ac¬ 
cording to the amount of dis-organiza- 
tion. In some extreme cases where inflammation runs high and 
is allowed to continue very long, this separation of the wall 



Fig. 250.— Foot broken and 
outer margin turned up. 
Effect of founder. 



Fig. 251. — Showing great displacement of pedal bone. Dotted lines show 

point to which the foot should be trimmed 

* 

from the internal structure may be continued so far as to cause 
ulceration of the coronet and loss of the entire hoof ; but this 





















CHRONIC FOUNDER. 


241 


is rare. Figs. 250 and 251 give a good idea of the injury and 
change of structure produced by this causewhen severe. Fig. 
252 shows the great absorption of bony structure by same cause. 
The central figure on page 180 is also an extreme case, but a 
very common effect when the inflammation is extreme and al¬ 
lowed to continue for any length of time. 

There is no cure for chronic founder. All that can be done 
is to palliate it to the best advantage. Some good practitioners, 
when they suspect any exudation at the toe and a separation of 
the laminae, open the toe, so as to give free vent to it. When 
there is some dropping of the sole, the best way to produce a 
healthy condition of circulation and cell-growth is to put on tips 
or very thin shoes that will allow pressure upon the sole. 



Fig. 252.—Substance of bone greatly reduced in size. 
Effect of acute laminitis. 




16 









CHAPTER XIV. 


DISEASES, —CONTIN UED. 

LAMENESS, SPRAINS, BRUISES, ETC. 

W HEN the horse has strained the shoulder, the affected 
limb is brought forward with a very noticeable dragging 
motion ; whereas if the trouble is in the foot, the limb will 
be raised and brought forward without much difficulty, but put 

down tenderly to lighten 
the concussion. While 
standing, the joints will be 
somewhat relaxed, the 
heel raised with the toe 
resting upon the ground. 
In shoulder lameness the 
head will be carried low, 
the limb brought forward 
with a good deal of diffi¬ 
culty and pain, and with¬ 
out ability to bring it in 
front of the other. 

In severe cases of 
sprain the part is swollen, 
Fig. 253. — Method of applying hot, and tender ; the limb 

the bandage. * g thrown into a position 

that relaxes the sprained part. If extensive, we have sympto¬ 
matic fever, and he refuses his food, the mouth is hot, pulse 
accelerated, etc., which passes off when the more acute symp¬ 
toms subside. Lameness, of course, is continuous, thus differ¬ 
ing from disease of the joint, in which he is always lamest at 
starting, getting less lame as he gets warmed up. 

[242] 








LAMENESS, SPRAINS, BRUISES, ETC. 


2 US 


Treatment. —No matter where the location of the sprain is, 
or what part is injured, the principle of treatment is the same, 
when we have three indications presented : First, to allay the in¬ 
flammatory process ; second, to promote absorption of the de¬ 
cayed fibers ; and third, to hasten the produc¬ 
tion of new ones. 

Keep the bowels open by laxative and easily 
digested food, such as bran mash, linseed tea, 
roots, etc. If pain and swelling are excessive, 
hot fomentations continued for an hour or two, 
alternated with cold water, will bo found to 
give most relief. (See “ Fomentations.”) Gen¬ 
tle and equable pressure, by means of a judi¬ 
ciously applied bandage, is very beneficial in 
sprains of the leg. 

Rest must be given from the first, and the 
patient must be turned into a loose box. Hav¬ 
ing by these means succeeded in subduing the 
inflammation, one or two applications of an ab¬ 
sorbing blister will generally remove any en¬ 
largement that may remain. The following fig. 254. — Severe 
cooling lotion may be well rubbed in, and a strain, 
thick woolen bandage applied, well saturated with it, and kept 
wet with cold water : — 



Niter (saltpeter). 2 oz. 

Sal-ammoniac. 2 oz. 

Common salt. 4 oz. 

Spring water. 1 pt. 


Good home treatment would be as follows : — 

Make a bag as long as the limb — an old trouser’s leg of 
good size, sufficiently long to extend from the hoof to above 
the knee, would be the thing. Tie a string rather loosely 
around the foot below the fetlock. To keep it in place, 
secure a wide tape or strip of cloth to the upper edge of the 
bag, pass it over the shoulder, and fasten to the opposite edge; 
next take bran, to which add a little salt, and pour on it as 
muck boiling water as will bring it to a thin consistence. 
While hot as the horse can bear, fill the bag with it. This 







DISEASES. 


244 


will form a poultice around the part, and keep it moist and 

sweating. It can be kept hot by pouring on 
hot water occasionally, and should be re¬ 
newed, if necessary, in twenty-four hours, 
and so continued until the inflammation sub¬ 
sides. In all cases of severe sprain, a pur¬ 
gative should bo given ; it reduces the fever, 
and acts as a counter-irritant. In any event 
give opening, easily digested food. 

Having in this way reduced the inflam¬ 
mation, if the swelling still remains, apply a 
good strong liniment or blister. The binio- 
dide of mercury ointment is best in these 
cases, and should be repeated : — 



Fig. 255.—Effect of 
strain. 


Biniodide of mercury. 1J dr. 

Lard. 1 oz. 


SPAVIN. 

Symptoms .—The first symptom usually shown in spavin 
is a stiff moving on the toe, which causes a peculiar, quick 
catching up of the leg, es¬ 
pecially in trotting. This 
varies according to the 
amount of inflammation 
and its location, from be¬ 
ing scarcely noticeable at 
first, and passing off en¬ 
tirely after going a little 
ways, to severe lameness 
or stiffness of the hock, 
which greatly improves or 
disappears when warmed 
up during a sharp drive 
of a few miles, but appear¬ 
ing much worse after such 




Fig. 256. —A healthy 
hock. 


Fig. 257. — A jack 
spavin. 


a drive when the blood is 
again cooled. 

An enlargement usually makes its appearance from the 
fifth to the sixth week. Any prominence can be seen by 




























spa vrn. 


245 


standing in front of the horse about three or four feet from 
the shoulder, and looking back across the hock, or by stand¬ 
ing behind the horse and looking forward across the hock. 

Treatment .— If there is heat during the first few days, use 
cooling applications. 

Blistering is adapted for only simple cases. When serious, 
firing is the most reliable and effectual treatment. In either 
blistering or firing, the hair should first be clipped from two to 



Fig. 258. — Healthy hock. Fig. 259. — A, location of 

Dissected. spavin. 


three inches above and below the enlargement. A favorite 
remedy used by one of the best practitioners in the country is 
prepared and applied as follows : — 


Biniodide of mercury. 3 dr. 

Iodide of potass. 1 dr. 

Iodine in crystals, pulverized. 1J dr. 

Blue ointment (mercurial). 1 oz. 

Lard. 1 oz. 


Mix, and apply to the seat of the spavin three days. When 
the parts become sore, omit the treatment for the same length 
of time ; then apply once in three days for two weeks, after 
which stop all treatment. 









2d6 


DISEASES. 


The following will also be found a very good remedy : — 

Equal parts of biniodide of mercury and cantharides, and three parts 
each of tar and lard. 

The blister should be thoroughly rubbed on with the hand 
about ten minutes. Twenty-four hours afterward apply a little 
vaseline or oil, and repeat night and morning until the action 
subsides. This will prevent the skin from cracking, as well as 
lessen the pain. After which, wash with castile soap and warm 
water. In my large book I give very full details on the treat¬ 
ment of Spavin and Ring-bones, very fully illustrated with 
method of firing. 

RING-BONE. 

Treatment .—The same principles must be observed in all 

these cases. Rest is most es¬ 
sential ; continued cold applica¬ 
tions, by making him stand up 
to the fetlocks in soft clay, with 
cold water frequently applied, 
would be the proper treatment 
until the acute stage has passed ; 
after which repeated blistering 
or, if thought necessary, firing, 
would be advisable. Same as 
for spavins. 

CURB, 

This is a swelling upon the 
back part of the hock about five 
or six inches from the point (an 
illustration of which is given 
in Figs. 261 and 262). If there is heat and tenderness, with 
more or less lameness, use cooling applications. The quickest 
way to reduce inflammation of this kind is to direct a stream of 
cold water against the part for ten or fifteen minutes, and re¬ 
peat at intervals. It would relieve considerably to raise the 
heels of the shoe, and when the inflammation subsides, blister 
repeatedly. 



Fig. 260. —Ring-bone as it usually 
appears 




1 iist put on a high-heeled shoe; then take boiling water, 
and with a sponge have the curb well bathed for about ten 
minutes. Then apply the following liniment : — 


Aqua ammonia . 
Tinct. of iodine 
Glycerine. 


1 oz. 

2 oz. 

3 oz. 


A pp!y to the part two or three times a day, until quite sore. 



Then stop for a few days, when repeat the medicine as before, 
and so continue until again sore. 

CAPPED HOCK. 


This is an injury or bruise at the point of the hock, and is 
usually caused by striking the parts against 
some hard object. If the inflammation is 
acute, use cooling applications. When the in¬ 
flammation has subsided, use liniments given 
for u Curb.” 

NAVICULAR OR COFFIN-JOINT LAMENESS. 



If this is suspected, call in at once, if avail- fig. 263. — Capped 
able, a veterinary surgeon. If none, consult llock- 

my large book if you can, in which are given very full partic¬ 
ulars. This is the most insidious and dangerous lameness we 





248 


DISEASES 


have to deal with, and must be attended to promptly. In or¬ 
dinary cases the horse will show no apparent lameness while 
on a walk; but on a trot may flinch considerably, showing a 
great tendency to stumble. Driving down hill, or on a rough, 
cobbly road, will greatly aggravate the lameness, because going 
down hill increases the force of concussion ; and a stony or un¬ 
even road so wrenches and 
strains the joint, or exposes 
the frog to such incidental 
pressure, as greatly to in¬ 
crease the pain and soreness. 

Treatment .—The first 
and most important condition 
of cure is rest / the horse 
should be at once taken from 
all work ; he must not, as is 
commonly the case, be al¬ 
lowed to run even in pasture, 
or anywhere where there 
would be any freedom to run 
or walk around much; give 
him simply the limits of a 
large, level stall. Remove 
the shoe by raising the 
clinches, and pull out the 
nails one by one ; then cut 
off or hammer down the toe-calk, and partly turn up the toe 
like the ground surface of an old, worn-out shoe. Next, raise 
the heel-calks from five eighths to three quarters of an inch, fit 
the shoe nicely to the foot, and nail on, being careful not to 
wrench or hammer it unnecessarily in doing so. Two impor¬ 
tant points are gained by this : First, raising the heels from the 
ground throws the articulation of the pastern bone well for¬ 
ward upon the pedal bone, relieving pressure of the navicular 
bone from the tendon supporting it; second, the removal of 
all pressure of the frog from the ground, which aggravates the 
inflammation, and rounding the toe, aids mobility, and thereby 
lessens the strain upon the joint. 



Fig. 264. — Usual appearance of foot with 
chronic coffin-joint lameness. 
















FITS, MEGRIMS, OR VERTIGO. 


249 


If there is much lameness and heat in the foot, provide a tub 
or box, into which put water as hot as can be borne with the 
hand, and sufficient to come up even with the ankle, and let 
the horse stand with the foot in it for about an hour, keeping 
the temperature up to the point stated. Now take a bag or 



cloth, into which 
put a sufficient 
quantity of bran 
to envelop the 
foot thoroughly, 
and tie loosely 
around the foot or 
ankle ; p o u r o n 
hot water moder¬ 
ately, and then let 
the horse stand FlG ’ 365 ' — As the horse usual h stan(Is when lame. 

allowing the poultice in the meantime to become cool. If 
there is much inflammation and lameness, this method of hot 
fomentation may be repeated two or three times during the day, 
until all the inflammation subsides. 

After the inflammation and lameness have disappeared, put 
the horse to moderate work. Keep the foot soft, and gradually 
lower the heels until the adjustment is natural. 


FITS, MEGRIMS, OR VERTIGO. 

The nature of this disease is but imperfectly determined. 

Causes. — It is often connected with worms or other de¬ 
rangements of the stomach or bowels, said also to depend on 
over-accumulation of blood in the head. 

It is most commonly seen in harness horses, usually during 
hot weather. It occurs generally on a heavy pull going up 
hill, probably from pressure of the collar interrupting the 
return of blood from the head; or “the long-continued con¬ 
straint the bearingu'eins put the head to ” is claimed to be often 
the exciting cause. 

x Symptoms . — All at once, when going along the road, he 
is observed to jerk up his head in a convulsive manner ; lie 
seems giddy, reels, staggers, may fall down and lie for a few 














250 


DISEASES. 


moments insensible ; lie gets up, looks stupidly about, shakes 
himself, and proceeds as if nothing had happened. 

At other times he merely stops, experiences a few convul¬ 
sive movements of the head, with slight giddiness, which by 
letting him stand for a few minutes soon passes off. He is 
ever after subject to these fits, especially during the hot sum¬ 
mer months. 

Treatment. — When depending on organic changes in the 
brain, it is incurable, and he is subject to these attacks from time 
to time. When a fit comes on on the road, stop him at once ; 
throw the collar forward off his shoulders, and let him stand ; 
if convenient, pour a stream of cold water over his head. 
Bleeding in the mouth has been recommended, but is quite 
empirical; it soon passes off. When occurring in a young 
horse for the first time, he should be well physicked out, and 
if worms are suspected, treat as recommended for worms. 
Tonics are often beneficial, especially arsenic given in doses 
of from three to five grains daily. Megrim subjects are dan¬ 
gerous hacks, and should only be used where they can do no 
harm to life or property. 

INJURY OF THE EYES, INFLAMMATION OF THE EYES, OR 

OPHTHALMIA. 

This is inflammation of the conjunctival membrane cover¬ 
ing the eye. It may be produced by many different causes ; 
the most common is from the introduction of a foreign sub¬ 
stance into the eye, as a hay seed or chaff pickle becoming 
lodged in the external covering (cornea), or by direct injury to 
the eyes, as from the blow of a whip, or something of the kind. 
When from a blow or direct cause of injury, but one eye will 
be affected, while if from cold, etc., both eyes will be involved. 
It is also caused by allowing horses to stand in foul stables, 
especially in the summer months, whereby ammoniacal gases 
are generated, proving very injurious to the eyesight. It pro¬ 
ceeds from exposure to cold, and is often an accompaniment of 
catarrh. 

Symptoms. —The eyes are weak ; the conjunctiva, or inner 
lining of the lids, inflamed ; water running from the eyes ; the 


INJURY OF THE EYES. 


251 




1 - 

2 - 


licls partly, if not wholly closed, according to the severity of 
the case. Bluish or white film, the result of inflammation, 
comes over the cornea, extending no deeper than the surface, 
and may vary 
from slight 
cloudiness to 
entire opacity. 

Treatment . 

— If there is 
any foreign 
matter in the 


eye, remove 
it promptly, 
which can he 
done either by 
means of a 
feather or a 
pair of forceps. 

The eye should be fomented with tepid or warm water, and the 
horse kept in a darkened stable or loose box ; next, the eye 
may be kept constantly moist by means of a sponge or cloth 
wet with tepid or cold water, and applied over the eye ; or bet¬ 
ter, Goulard’s extract, used in the 
proportion of 1 drachm to a pint of 
water. If accompanied by great 
pain, the following lotion should be 
applied around the eye several times 
a day : — 


Fig. 206. — 1. Sclerotic coat; 2, 4. Veins of the choroid; 
3. Ciliary nerves; 5. Ciliary ligament; 6. Iris. 


When the cloudiness or opacity 

of the cornea is tardy in being re- 
Fig. 267. — Capillaries of the vas- 17 . , , 

cular layer of the retina. moved, the eye should be stimulated 

daily with the following collyrium: — 


Watery infusion of opium. . 1 oz. 


Goulard’s extract. 4 oz. 

Water. 12 oz. 


Nitrate of silver.. 

Distilled water. 

Apply by means of a feather or camelVhair brush. 























252 


DISEASES. 


If lie must be used or kept in the sunlight, the eye should 
be kept covered with a blue cloth tied loosely over it. It is 
very important to attend to any such form of local inflammation 

promptly; not only 
treating properly, 
but, if possible, tak¬ 
ing him from all 
work, since, if neg¬ 
lected, or the inflam¬ 
mation is aggravated 
by heating the blood, 
the sight is liable to 
be destroyed, or run 
into periodic ophthal¬ 
mia. 

The following 
simple treatment, 
employed bv a very 
successful practi¬ 
tioner, has by special 
request been written out for the author’s use : — 



Fiu. 208. — Physiological papillae, as seen with the 
ophthalmoscope. 



When the lids are swollen and not due to any disease, such as pink¬ 
eye, etc., but to a cold, and injuries of numerous descriptions, the eye 
should first be bathed with hot salt water for a few 
minutes ; then turn the lower lid down, and drop on 
the lid and eye-ball, with an eye-dropper, the follow¬ 
ing collyrium : — 


Sulphate of atropa. 10 gr. 

Sulphate of zinc. 1 dr. 

Aqua rosse. 6 oz. 


Drop on the diseased eye 10 to 15 drops two to 
three times a day. This remedy is a certain cure in 
most all eye troubles. 

In diseases of the eye due to liver complaint, first 
give a strong cathartic combined with 1 to 2 drachms 
of calomel, and treat the eye as above. 


From other causes, the nature of which is FlG 
not clearly known, inflammation of the eye 
is produced, which goes and comes after a time, 


269. — Excellent 
eye covering. 


the attack be- 











\ 



BOTHS. 253 

ing gradually more severe, and the intervals between the at¬ 
tacks shorter, until the inflammation extends to the internal 
part of the eye, the lens becomes opaque, cataract ensues, and 
the horse is incurably blind. This trouble is often constitu¬ 
tional. This is called periodic ophthalmia, and must be treated 
as any other inflammation. 

BOTS. 

A leading author says: “They are generally attached to 
the cuticular or insensible coat of the stomach ; but sometimes 
clusters of them are found at the pylorus, and even in the be¬ 
ginning of the first 
intestine, named 
the duodenum. 
In one case they 
were so numerous 
in this last situa¬ 
tion as to obstruct 
the passage com¬ 
pletely, and cause 
the animal’s 
death.” 

Another says: 
k 1 When very num¬ 
erous, and above 
all when attached 
to the highly sen¬ 
sitive right half of 
the stomach or the duodenum, they seriously interfere with di¬ 
gestion, causing the animal to thrive badly, to be weak, and 
easily sweated or fatigued, and even determining sudden and 
fatal indigestion. This last result is especially liable to occur 
in spring or early summer, when the bots are passing out in 
great numbers, and hooking themselves at intervals to the coats 
of the sensitive bowels in their course. They will sometimes 
accumulate in such numbers as actually to block the passage.” 

Treatment. —This is doubtful. I give that which has been 
advised as the most effectual. Leading authorities give the 
following remedies : — 



Fig. 270. — Gadfly depositing eggs, and 
full-grown bots. 



DISEASES. 


954 


The most likely means of expelling hots is to keep the horse without 
food during the night, and give him in the morning a quart of new milk 
sweetened with honey ; and about ten minutes after, give four, five, or six 
ounces of salt in a quart of water. 

Common oil given in large quantities has sometimes succeeded in de¬ 
taching bots from the stomach. It is the only medicine that seems to 
have any effect in making them loosen their hold on that organ. 

The continued use of salt mixed with the food appears to 
be obnoxious to them ; for sometimes under its use their hold 
gives way, and they are ejected. 


Fig. 271. — A scar is 
marginata, enlarged. 



WORMS. 

Worms are most commonly found in the 
stomach and bowels ; they are also sometimes 
met with in almost every part of the body. 
An old author says : “I have found worms in 
the wind-pipe, in the mesenteric artery, in an 
abscess in the substance of the abdominal 
muscles, and according to Lafosse, they have 
been found also in the pancreatic and salivary 
ducts.” 

Symptoms of worms are debility, feeble¬ 
ness, sluggish move¬ 
ments, emaciation, 
staring coat, hide 
bound, skin covered 
with blotches, irregu¬ 
lar and capricious ap- 

. 1 1 Fig. 272. •—Sign of worms, 

petite, tucked-up belly, 

pallid appearance of the lining membrane of 
the lip, badly digested feces; rubs the tail, 
and when fundament worms exist, a whitish 
substance will be found about the fundament. 
Many horses have worms, and their presence 
is never suspected till they appear in the dung. 
Troublesome diarrhea is sometimes produced 
by the presence of ascarides in the caecum, 
which are sometimes found in vast numbers in 
the rectum. 





S UP EBP UB GA TJ0N } BIABBHEA , ETC. 


255 


It eatment. hirst, give bran masli. In 21 hours give one 
drachm of santonine, which should be dissolved in water: 


then mix in a quart of starch, 
and give as a drench : in thirty 
minutes give aloes in solution 
sufficient to move the bowels 
promptly. 

Prof. Gamgee’s favorite 
remedy : — 

Asafetida.2 dr. 

Calomel and savin. . .lb dr. eacli. 

Oil of male fern.30 drops. 

Mass sufficient to form a ball to 
be given at night, and a purge in the 
morning. 



Fig. 273. — Appearance of horse 
troubled with worms. 


A run at grass in the spring is perhaps the best remedy of 
all ; for it is the most effectual means of invigorating the di¬ 
gestive organs and purifying the blood. When it is not con¬ 
venient to turn the horse out, he should be fed green grass in 
the stable. 


SUPERPURGATION, DIARRHEA, ETC. 


Causes .—An over-relaxed state of the bowels may arise 
from various causes. In some animals it is favored by pecuh 
iarities of conformation, as is seen in washy horses, animals 
with long legs, open ribs, and flat sides, with tucked-up bellies, 
such being liable to purge from the simplest cause. 

The incautious use of purgative medicines is a common 
cause of superpurgation. It often occurs in the latter stages 
of debilitating diseases, when it is always an untoward symp¬ 
tom, betokening a breaking-up of the vital powers. The 
presence of little white worms ( ascarides ) is occasionally the 
cause. It sometimes follows the drinking of cold water when 
an animal is in a heated state. 

Treatment. — Great care must be exercised in feeding and 
watering washy horses, dry feed being best suited to them. 
They should not be allowed to drink too freely of water, 




















256 


DISEASES. 


especially before work. In many cases it may be necessary 
to give them some starch or chalk mixed up in the feed. 

If some irritant be suspected, nature must be assisted in 
her efforts, by giving a quart of linseed or castor oil, followed 
up by starch or well-boiled flour gruel, keeping the animal 
warm. If worms are suspected, or seen in the dung, one or 
two ounces of spirits of turpentine, or any of the vermifuges 
recommended, should be added to the oil. Should it not yield 
to this, neutralize the acids in the bowels by giving an ounce 
and a half of prepared chalk and a dram and a half of pow¬ 
dered catechu, mixed in a pint of water. Give once or twice 
a day until purging ceases. Keep the animal without exercise, 
and do not give much water to drink. 

If the disease should arise from nervous excitement, give 
a drachm of powdered opium in the food once a day for three 
or four days. Or give the following astringent drench : — 


Powdered opium. 1 dr. 

Prepared chalk. 4 oz. 

Gum acacia. 1 oz. 


Dissolve in warm water, and give in well-boiled flour or 
starch gruel. It may be given two or three times a day, the 
gruel being given frequently. If very severe, injections of 
solution of cateclm and starch, with a little tincture of opium, 
should be given. 

See Cuts and Wounds, p. 264, where is given a new method of treating 
cuts and ulcers, making the cure simple and easy. In ulcers where pipes 
are formed, the principle is to open to the bottom of the burrowing matter, 
and then dress as directed, once or twice a day, when they will heal the 
same as any simple wound. 

FISTULA OF THE WITHERS AND POLL-EVIL. 

Fistula of the withers is caused by an injury to, or bruis¬ 
ing the top of, the first vertebra of the neck, or the ligament 
covering it. At first there is simply inflammation, with some 
swelling, making the part very tender and sore ; if this is not 
arrested or dispersed, matter will form and penetrate in dif¬ 
ferent directions around and between the dorsal vertebra, 
and under the shoulder blade, before it comes to the surface. 






FISTULA AND POLL-EVIL. 


257 


Consequently the fistula may extend to both sides, and if 
neglected, may seriously involve the bones, in which case 
the cure will be proportion¬ 
ately more difficult. 

At its early stage, when 
there is simply inflammation 
and soreness, cooling appli¬ 
cations, such as pouring cold 
water upon it, or directing a 
small stream from a hose 
against it, and repeating, is 
good ; or apply hot fomen¬ 
tations until relieved, after 
which lay on a few thick¬ 
nesses of cloth and keep the 
part wet by the following lotion : — 


Saltpeter. 4 oz. 

Sugar of lead. 1 oz. 

Muriate of ammonia. 1 oz. 

Common salt. 1 pt. 

Cold water.2 gal. 




Fig. 275. —Fistula of the withers 
showing seton. 


If, however, matte r 
forms, the sooner the abscess 
is opened the better. When 
this is done, the extent of the 
injury, or the sinus, if any 
has formed, must be care¬ 
fully ascertained with a 
probe, or by introducing the 
finger. If this cannot be 
done to advantage, then the 
pipes must be destroyed by 
the introduction of the caus¬ 
tic tents ; then a depending 
opening for the matter to run 
off must be made by passing 
and sponge or syringe it out 


a seton from the bottom outward, 
once a day with, a strong suds of warm water and castile soap. 
It must be borne in mind that if allowed to heal over while pus 

17 
















258 


DISEASES. 


or any unhealthy matter remains at the bottom, matter will 
continue to form, and finally break out anew, making, if any¬ 
thing, a more complicated condition of ulcer. The point is to 
see that all foreign matter, sinuses, or unhealthy bone, are 
thoroughly removed. 

I will include here a remedy which is claimed to be very 
effectual in the cure of poll-evil, fistula of the withers, etc. 
Burn corn-cobs, and fill the cavity to the bottom with the ashes. 
It may be necessary to repeat two or three times before a cure 
is effected. The ease with which this can be applied, makes it 
worthy of trial. 

This remedy was used as a great secret, and has been used 
with decided success. The recipe cost me $5.00. One case 
in particular which was cured by it, had run two years, and 
had been doctored at considerable expense without doing any 
good. Three applications of the cob ashes cured it. The prin¬ 
ciple of treating poll-evil is the same as fistula of the withers. 



Fig. 276. — Good method of covering the parts. 


















































CHAPTER XV. 


DISEASES. —CONTINUED, 

FOR SCRATCHES AND CRACKED HEELS. 

T HE following remedy of great value is given by one of the 
leading veterinary surgeons in the United States : — 


Oxide of zinc. 1 dr. 

Veterinary cosmoline. 1 oz. 

Powdered gum benzoin.10 gr. 

Camphorated spirits. 1 dr. 


Mix thoroughly. 

The mode of application is a matter for attention. It should be gently 
rubbed upon the cracks with the finger, so as to distribute it in a moder¬ 
ately thick layer over the whole of the affected part, and to insinuate it 
as much as possible under any crusts that ma}^ be formed in the disease. 
Once properly applied, it will prevent further crust from collecting, while 
it serves the several purposes of a new cuticle to the abraded skin, a water¬ 
dressing, and a barrier to the oxidizing action always present in inflamma¬ 
tion. The heels must not be washed after the application of the oint¬ 
ment ; they may be wiped with a soft napkin as much as may seem neces¬ 
sary, but when the ointment is once applied, it should not be removed by 
washing without good reason. 

Or the following liniment may be successfully applied : — 

Goulard’s extract. 2 parts. 

English glycerine. 2 parts. 

Skunk oil. 2 parts. 

Liquor ammonia. -t part. 

Mix. 

Agitate before using, and apply with a soft brush twice a day. 

See “hoof ointment” given below. 


HOOF OINTMENT. 

This is one of the best remedies for scratches and skin 
diseases. Used by Joseph Gamgee, Y. S., formerly professor 

[ 259] 











260 


DISEASES. 


in the new Veterinary College, Edinburgh, Scotland, over forty 
years. It is also used as a remedy of great value for skin 
diseases; referred to particularly in 4 ‘ Scratches and Cracked 
Heels.” 

As a preventive of the injurious effects resulting from changes from 
humidity to dryness, and vice versa, I have used a hoof ointment which I 
have found an admirable adjunct to all other good management. 

When I began to see that humidity impaired the texture of the hoof, 
I had recourse to oil, lard, or tallow, with the view to exclude moisture ; 
but my experiments were attended with questionable effect, except in the 

case of mutton tallow, which, during 
wet weather, I found beneficial. 

The following is the formula, as 
improved : — 

Resin. 2 parts. 

Mutton tallow. 2 parts. 

Barbadoes tar. 2 parts. 

Yellow wax. 1 part. 

Castor-oil. 1 part. 

This ointment is a perfect anti¬ 
septic, and as soon as it is applied to 
horses’ feet having bad thrushes, the 
offensive odor ceases. 

The ointment should be applied 
after the feet are washed clean and 
become dry, and is most effectually 
applied by rubbing in with the hand. 

Take a piece the size of a wal¬ 
nut, press it on the sole at the point of 
the frog, then into the commissures ; and lastly, rub it well into the sole 
and frog, and then extend it over the wall and round the coronet, using as 
much as may be sufficient to cover these parts effectively. It may be re¬ 
peated about every fourth day ; and the evening, after work, is the best 
time ; or once a week will suffice to keep the feet in good condition under 
ordinary work. 

Skin Diseases. — Though I have called the preparation a hoof oint¬ 
ment, it is as effectual for the cure of many of the most troublesome skin 
diseases as it is good for the preservation of the feet. The breaking out of 
blotches and cracks of the heels, to which horses are so liable in winter, 
after the very objectionable practice of clipping and trimming, is cured by 
nothing so readily as by this ointment, well rubbed in, after the parts have 
been thoroughly washed with warm water and soap. In the same way as 
directed for horses’ hoofs, the ointment is good for the feet of cattle, sheep, 
and sporting dogs. 














GREASE, MANGE, ETC. 


261 


GREASE. 


Chloride of zinc. 30 gr. 

Water. 1 pt. 

In cases of long standing, 
the hair must be cut oh, and 
the parts softened with linseed- 
meal poultices ; to which may 
be added charcoal, yeast, or 
bleaching powder. After removing the poultices, dust the 
parts over with oxide-of-zinc powder, or apply the following 
ointment every morning, to he washed off at night: — 



This may be considered as an aggravated condition of 
scratches, and is induced by the same general causes. In the 
early stage, it consists in inflammation of the sweat glands, 
followed by an offensive, white, 
oily discharge from the heels. 

The acrid character of the dis¬ 
charge often causes large por¬ 
tions of the skin to slough 
away, leaving ugly sores be¬ 
hind. 

The following lotion may be 
applied daily, which, in mild 
cases, will generally suffice : — 


Fig. 278. — Bad condition of grease. 


Acetate of lead.. 1 scr. 

Soft soap. 4 dr. 

Lard. . 4 dr. 


As in other skin diseases, small doses of Fowler's solution 
of arsenic are generally attended with beneficial results. 


MANGE, HEN LICE, ETC., 

is another eruptive disease, and is very contagious. It is caused 
by the repeated attacks of minute insects which burrow into 
the skin ; these insects are called acari , and can be easily seen 
by means of a magnifying glass. 

Generally, the first symptom observed is the animal’s rub¬ 
bing his head and neck against the stall or manger; small 












262 


DISEASES. 



pimples appear, and the hair falls off ; the skin is dry and hard, 
and upon the hardened patches may he seen small red spots. 
A horse affected with mange is kept in a constant state of irri¬ 
tation, which soon 
reduces him in 
flesh. 

Treatment . — 

He should be sep¬ 
arated from other 
animals, and thor¬ 
oughly washed 
with soap and 
water every second or third day ; afterward dressed with the 
following application : — 


Fig. 279. 


A test for mange. 


Linseed-oil. 4 oz. 

Oil of tar. 4 oz. 

Sulphur. 3 oz. 


Mix and rub well into the affected parts. 

All clothing, harness, etc., which have been used on a 
horse affected with mange, should be thoroughly cleansed be¬ 
fore they are used again. The only 
means of preventing this disease is to 
keep both animal and stable in a cleanly 
condition. 

The following is highly recom¬ 
mended by a very successful veterinary 
surgeon : — 

Take the horse in the sun, and scrub him 
thoroughly all over with castile soap and water ; 
then wash him well from head to tail with 
gas water, in which put 2 drachms white helle¬ 
bore to the gallon. He must now be put in 
another stall, distant from the one in which he 
has been standing. Thus treated, it rarely requires more than one washing 
to effect a permanent cure. The harness should be thoroughly scrubbed, 
and put away for six or eight weeks. These precautions are necessary to 
success in this otherwise troublesome disease. 








MANGE , IIEN LICE , ETC. 


263 


It is not known to many that hen lice and common human 
body lice grow on horses with great rapidity. Hen lice espe¬ 




cially are sometimes very troublesome. There is irresistible 
itching, sometimes the horse acting half frantic in his efforts to 

relieve himself by scratching, 
biting, striking with his hind 
feet, and stamping. This 
trouble is to be particularly 
looked for where hens have 
access to, or roost in, the sta¬ 
ble. Hens should never be 
kept near a horse stable, nor 
allowed to roost in it. Wash 
the horse with a decoction of 
tobacco or stapliysgia; white¬ 
wash the stable, and observe 
cleanliness. 

An ounce of arsenic to a 
pail of soft water, with which 
to wash the horse thoroughly 
in a warm place, is claimed to 
be a sure remedy for destroy¬ 
ing either kind of lice. -— 


Fig. 283.—Parasite largely magnified. /S UTTlTRCTV'iJls. 






264 


DISEASES. 


CUTS AND WOUNDS. 

NEW METHOD OF TREATMENT. 

The discovery has been recently made that by using a prep¬ 
aration of one part of corrosive sublimate (bichloride of mer¬ 
cury) to two or three thousand parts of water, and cleansing 
out the part with it, covering it over with cotton thoroughly 
saturated with the solution, a wound will heal by first inten¬ 
tion without any inflammation, all ordinary cases requiring no 
further dressing. This is one of the most important discov¬ 
eries ever made in the treatment of surgical cases. 

In the sanitarium where the author makes his home, the 
surgeons, who use this treatment, have no inflammation or 




Fig. 2S4. — Syringe for washing out wounds. 


trouble in even the most serious cases, unless through some 
neglect or accident on the part of the surgeon or nurse. They 
are, in the first place, very careful to have all the instruments 
cleansed with five per cent solution of carbolic acid, and every¬ 
thing else in connection with the operation thoroughly cleansed 
with the bichloride solution, the wound thoroughly dressed 
with it, and then carefully protected from the air ; and there is 
always healing in a few days without inflammation, no matter 
forming at all. The secret is that all wounds exposed to the 
air have myriads of germs formed in them ; these set up irrita¬ 
tion, and lienee the trouble with inflammation and suppuration. 
This preparation destroys all germs instantly, and hence its 
value. I would call your particular attention to the value of 
this. Bathe all wounds thoroughly with it ; keep from the air, 
and let the part alone afterward, unless the dressing is removed, 
or the wound is exposed to the open air. If necessary to open 










CUTS AND WOUNDS. 


265 



Fig. 285. — Severely 
lacerated wound. 


the wound in the future, repeat the process of cleansing, as 
before described. 

In case of an abscess formed under the skin (all deep-seated 
abscesses), it should be thoroughly opened, and the wound 
douched with the corrosive sublimate solution once or twice 

daily, taking care that all the solution is re¬ 
moved from the wound or abscess. If the 
corrosive sublimate is not at hand, boil 
water, in order to kill all the germs in it, 
and doucli with this ; but the solution is in¬ 
dispensable. 

In large wounds, it is best to have a 
piece of thin white muslin saturated with the 
solution and laid on ; over this put a layer 
of cotton also wet with it; the cloth will not 
irritate the wound as much as cotton, and a 
layer of cotton has been found the best to 
keep out the germs. 

It is very important to have the hair around the edge of the 
wound clipped or shaved closely, as the cotton must lie close 
to the skin to exclude the air and germs. Ho adhesive plaster 
can be used under this dressing ; the parts must be drawn to¬ 
gether with stitches, if anything. 

In addition, I include the regular treat¬ 
ment for wounds and injuries ; but the 
treatment above referred to is by far the 
simplest and best. 

DETAILS OF REGULAR TREATMENT. 

In ordinary cases, clip the hair from 
the edges of the wound, remove any bail¬ 
or dirt from it by sponging the part with 
warm water, and dress it with any of the 
healing preparations or digestives here¬ 
after given, which will cause a secretion of yellow matter, 
and a healthy granulating process. Each day following, 
cleanse the wound by sponging out with a lather made of cas- 



Fig. 286. — An incised 
wound. 




tile soap and warm water, and repeat the application of the 
medicine. 

In a very serious, deep, or contused wound, if any large 
blood vessels are severed, they should be tied up. Arteries 
will throw the blood out in jets, and veins in a steady stream. 
If an artery is cut, it must be stopped promptly ; if it cannot 
be tied up, it can usually be stopped by touching it with a 
hot iron, or applying any good styptic. Covering over with 
cobwebs will usually answer a good purpose. Clip the hair 
from the edges, also any bits of loose skin which would be 
liable to slough off ; but it is always advisable to save every 
bit of skin that can be kept alive ; the part to be sponged out 
daily, and the dressing repeated. The injury will heal from 
the bottom, gradually filling up. If there is serious inflamma¬ 
tion, swelling, and pain, poultice ; but if poultices cannot be 
used to advantage, or if pain and swelling are very severe, 

hot fomentations must be 
applied, and continued 
without intermission until 
the inflammation sub¬ 
sides ; then dress daily as 
directed. Care must also 
Fig. 287. — Small suture needles. be taken to keep the horse 

quiet in a comfortable 
stall, free from the annoyance of flies, and fed with easily 
digested, laxative food ; if there is much tendency to fever, 
give a small dose of physic. 

In case there is too rapid granulation, or proud flesh, check 
it by touching with a little caustic. If a wound is indolent, 
or does not seem to granulate, simply use a stronger stimu¬ 
lant ; if serious, use a caustic, which will remove the unhealthy 
parts, and set up a healthy condition of granulation. A very 
good simple stimulant to rouse an indolent ulcer to action, is 
an ounce of blue vitriol, pulverized, to a pint of water ; and 
for a simple healing preparation, use two drachms to a pint 
of water; to be used as a dressing once a day. If the wound 
is deep, so as to make a pouch of accumulated matter, it must 
be syringed out from the bottom every day; or better, a 
dependent opening should be made from the bottom, and kept 







CUTS AND WOUNDS. 


267 


open by a piece of tape or string passed through it, to let the 
matter pass off. 

In any case of sinuses being formed, they must be opened 
up to the bottom, and made a simple wound, when it is to be 
treated as for a wound. 

If there is an injury to the bone, ligament, or tendon, and 
it is not treated properly, a small sinus is formed, from which 
matter will ooze. In such a case, a probe must be introduced, 
and its extent ascertained ; if the sinus extends to the bone, 
which can be known by the probe striking it, a free opening 
should be made to the bottom, — if the situation will admit, 
the diseased surface should be scraped off, —when it can be 
treated as before explained, or by the use of Friar’s balsam, 

etc. (See u Friar’s Balsam.”) If 
all dead matter is not removed, 
sinuses are almost sure to form 
again after the wound is healed, 
when the whole treatment must 
be repeated. 

If clean cut, or the wound 
is of a character that will per¬ 
mit the edges being brought together, as in cases where the 
skin is widely separated, the point is, after sponging out the 
part so as to remove any foreign matter, to bring the edges to¬ 
gether, and hold them in apposition, if it can be done without 
the skin sloughing, until healing by first intention takes place ; 
but this can seldom be accomplished, excepting to a partial 
degree, in the horse, on account of the amount of muscular 
action of the skin ; but in many cases it must be resorted to, 
and will enable holding the edges together sufficiently long to 
allow the wound to heal without leaving much of a scar. 

The stitches, which should be from three quarters to an 
inch apart, can be made by means of a curved, flat needle, 
with silk or linen well waxed. 

The following for this purpose, obtained from one of the 
best practitioners in the country, is included : — 

In wounds where the muscles are badly contused and lacerated, the 
following wash has taken the precedence above all other remedies, and by 
far supersedes carbolic acid. It acts as an antiseptic, and prevents ex 



Fig. 288. 








































268 


DISEASES. 


cessive granulation. Take 1 oz. white vitriol, or sulphate of lime, to 16 oz. 
water. Syringe the parts out well with the lotion, after being well 
cleansed, twice a day. By taking 1 oz. of white vitriol to 4 oz. of water, 
and penciling on the parts with a camel’s-hair brush two or three times a 
day, it will cut down the excessive granulations commonly called “proud 
flesh.” 

For a healing or digestive ointment, the following is un¬ 
rivaled, and is alone worth the cost of this book : — 


Palm-oil. 2J lbs. 

Lard. 2 lbs. 

Gum turpentine. .J lb. 

Bees-wax. \ lb. 

Calamine. 1 lb. 


Simmer all together over a 
slow fire, and it will be fit for use. 
Put a little in the wound once a 
day. Wash the wound with warm 
water and castile soap before ap¬ 
plying the ointment. 

The following is also a fine 
healing preparation, good for old 
sores or injuries in the feet, 
etc. : — 

* 

Tincture of myrrh.1 oz. 


Tincture of aloes.2 oz. 

Water. 1 pt. 


Burnt alum. \ oz. 

Prepared chalk. 1 oz. 

Pulverized gum camphor. 1 dr. 

Calamine, pulverized. 2 dr. 


Mix, sprinkle on the sore. 

When a wound will not heal, or there is not skm enough to 
cover it, dust on a little of this powder, and it will cicatrize it 
quickly. It is good for galls, saddle wounds, or other parts 
where the skin is thin or broken, providing there is no inflam¬ 
mation and condition requiring healing astringents. This is 
the original recipe for the famous magic healing powder, and 



Fig. 289. 


To be applied once a day. 
Magic healing powder : — 



























































LYMPHANGITIS . 


269 


has often been sold as a great secret, for from ten to twenty- 
five dollars. 

A great deal is claimed for the following ointment. It has 
been in nse in the British army, and by British farriers with 
decided success : — 


Mutton tallow. 2 parts. 

White resin.2 parts. 

Barbadoes tar.. 2 parts. 

Yellow bees-wax. 1 part. 

Castor-oil. 1 part. 

Melt the resin and the bees-wax together, then add the tal¬ 
low. When melted, add the tar and castor-oil; then remove 
from the fire and stir until cold. 

This ointment is used for diseased conditions of the feet, 
for the cure of troublesome skin diseases, and blotches and 
cracks of the heels, to which so many horses are liable in 
winter. 


INJURIES TO THE TONGUE. 


If not too much lacerated, the divided edges should be 
brought together by the metallic suture, and dressed frequently 
with the following lotion : — 


Alum 
Borax 
Honey 
W ater 


1 oz. 
1J oz. 
1 oz. 
1 qt. 


If it is nearly cut across, it may be necessary to remove it, 
and tie the blood-vessels, and dress frequently with the above 
lotion. 


LYMPHANGITIS, WEED, OR MONDAY MORNING LEG. 

This disease is attributed to high feeding and insufficient 
exercise, generally in working-horses. Those having worked 
steadily are kept standing m the stable for a few days, given 
all they can eat, when, on a morning, the animal will be found 
lame. This usually occurs in dray horses. The owner comes 
in late Saturday night, and feeds ; on Sunday he gives an extra 
allowance, enough to last all day 5 the horse eats all. Perhaps 
the owner does not come again until the following day, when 












270 


DISEASES. 


he finds his horse is unable to back out of the stall. For this 
reason the disease is called by some Monday morning leg. It 
usually affects one of the hind legs, and is an inflammation of 
the lymphatics. The left leg is usually affected. 

The leg is swollen, is favored and held from the ground ; 
the swelling extends on the inner side from the foot up to the 
body. There is heat, and great tenderness to the touch. 
Horses that have once been attacked by lymphangitis are liable 
to a recurrence time after time, until the limb assumes perma¬ 
nently an enlarged condition. 

Treatment. •— Clothe the animal warmly, and give a moder¬ 
ate purge, and bathe the affected limb with very hot salt water 
three or four times a day. After each bathing, apply the follow¬ 
ing lotion : — 


Tincture of arnica. 2 oz. 

Water. . 1 pt. 


Feed no oats or stimulating food, simply bran mashes, to 
which add plenty of salt; after the third or fourth day feed 
one of the following powders morning and night : — 


Iodine of potass. 2 oz. 

Bicarbonate of potass. 1J oz. 

Powdered gentian root... 3 oz. 


Mix, and make into 10 powders. 

In 8 to 10 days, when the symptoms have disappeared, if 
any swelling remains, there being no pain, apply for a few 
times an ointment. 


Mercurial ointment. 2 oz. 

Iodine ointment. li oz. 

Vaseline. 4 oz. 


Make into a salve. 


THRUSH. 

Copying the language of a standard authority, “ Thrush is. 
inflammation of the lower structure of the sensitive frog, during 
which pus is secreted with or instead of horn.” 

Symptoms .—There is seldom much lameness, unless the 
animal steps on a stone, or sand or gravel gets into the cleft. 
The cleft of the frog is deeper than in health, and a thin, acrid 










WIND GALLS. 


271 


discharge oozes from its sides and bottom, emitting a fetid odor. 
If not checked, it extends, and the frog becomes loose and rag¬ 
ged ; scales fall off in layers, exposing the sensitive parts, 
which are tender and contracted. If neglected, the entire foot 
may he involved, and it may degenerate into canker. 

Treatment. —No time should he lost, and no case, however 
slight, should be neglected. The foot must be thoroughly 
cleaned, and all loose, detached parts freely removed. The 
secreting surface should he exposed, and calomel dusted on, 
and pressed with a spatula or thin slip of wood into every crev¬ 
ice. Keep the foot thoroughly dry, and more than one or two 
dressings will seldom be required. Sometimes it readily yields 
to cleanliness and simple dressings, with hot tar placed in the 
cleft with tow, and retained with cross slips, or applications of 
sugar of lead or sulphate of zinc. Or, after the parts have 
been washed, and the diseased part removed as directed, apply 
powdered sulphate of copper to the parts, and fill up all parts 
with cotton packed in so as to keep out all dirt. If necessary, 
this should be repeated in a few days. 

It is generally advisable to give some opening medicine, 
and attend to the general health and exercise. 


WIND GALLS. 

AY in d-gal Is gener¬ 
ally appear suddenly. 

Treatment. — There 
are three methods of 
treatment : First, dur¬ 
ing the acute stage they 
can be easily removed 
by any firm but even 
pressure by pads and 
bandages, with cold 
water frequently ap- 1IG - 290 
plied. 




- Showing Fig. 291. — Clearly marked 
two enlargements. condition of wind gall. 


Second, when it has been long neglected, or the case is 
complicated, counter-irritation or any good, stimulating liniment 
or light blister may be used. The biniodide of mercury oint- 











272 


DISEASES. 


ment may be well rubbed in several times, or a cantharides 
blister may be used. 

Third, letting the synovial fluid out. This is done with an 
instrument called u tlie aspirator,” which is a bottle attached to 
a small suction pump, or more properly, a syringe attached to 
a bottle, and worked so as to draw out the fluid. The method 
of operating is as follows: Force the needle of the aspirator 
into the wind-gall, and draw off the fluid. When it is all 
drawn, inject a little of the following solution into the part: — 


Tmct. iodine. \ oz. 

Iodide of potassium. 20 gr. 

Water. 3 oz. 



Bandage well, and keep the parts wet with cold water, the 
bandage to remain on from three to five days. This produces 

an adhesive in¬ 
flammation of the 
part. This treat¬ 
ment can be used 
with safety in all 
cases where there 
is enlargement of 
the sheaths of the 
tendons. It can¬ 
not be safely used 
in what is called a 
blood spavin, be¬ 
cause there is dan- 

Fig. 292. -The aspirator. S el '° f Picturing 

the vein, and, too, 

it may extend into the true hock joint, which would induce so 


much inflammation as to produce a stiff joint or even suppura¬ 
tion of the coverings of the bone, which would finally destroy 
life. The hypodermic syringe may be used. 


SADDLE AND COLLAR GALLS, 

a very common occurrence among horses, are caused by 
uneven pressure of the saddle or collar; the skin becomes 
excoriated, and the hair falls off. Barge inflammatory swell- 















































SADDLE AND COLLAR GALLS. 


273 


ings appear, which may form into abscesses, or the skin may 
become indurated and thickened. 

Treatment .—The parts should be fomented with warm 
water, and some simple or cooling lotion applied ; as, — 


Acetate of lead. 1 0 z. 

Water. 1 pt. 


If abscesses form, they must be freely opened, and well 



Figs. 293, 294. — Sitfasts. Result of saddle and collar galls. 


fomented or poulticed. When the skin becomes indurated, 
forming what are called sitfasts, they must be dissected out. 

The following is an excellent healing lotion for saddle or 
collar galls : — 


Sulphate copper.. oz. 

Sulphate zinc .. 1 oz. 

Sugar of lead. 1J oz. 


Put in three pints of water. Swab on the parts two or 
three times a day. Reduces inflammation, and sets up healing 
granulation of parts. 

SWEENY. 

The simplest and most effective treatment for filling up the 
shoulder is the rubbing on thoroughly with the hand of soft 
soap, to which a little salt has been added. This do four or 
five times in the course of a week. This simple remedy, which 
is very effectual for this purpose, has been kept as a great 
secret by a leading horseman in Toledo, Ohio, who has re- 

18 








274 


DISEASES. 


peatedly sold it for five dollars, first showing its effect in fillin 
up the shoulder, when he could easily sell the prescription. 


(jr 

£5 


COUNTER-IRRITANTS. 

THEIR USES, HOW TO EMPLOY THEM, ETC. 

In all painful affections, hot water fomentations or poultices 
must be used. In the course of some days, however, if the 
pain is subsiding, and the parts seemingly relaxed, much benefit 

will be obtained by making 
a change to cold, mild astrin¬ 
gents and bandages, to pro¬ 
mote absorption of the ex¬ 
ude. 

After the acute signs of 
inflammation have subsided, 
if the lameness still remains, 
the application of the so- 
called counter-irritants will 
be rendered necessary. 
These consist of rubefa¬ 
cients, blisters, setons, and 
the actual cautery. 

Rubefacients may be em¬ 
ployed in the less severe 
forms of lameness, in sprains 
of tendons, or in slight affections of joints, along with rest and 
fomentations, after the more acute symptoms have passed 
away. 

It is usual to apply blisters in all cases of some standing, 
when organic changes in the parts involved are suspected. 
Before a blister is applied, the hair should be clipped from 
the part, which, if dirty, ought to be washed, and when dry, 
the blister applied with smart friction for about ten minutes. 
To obtain the full effect of a blister, a quantity of ointment is 
to be thickly laid on after the rubbing in is completed. 

The best agent is cantharides, in the form of acetate, tinct¬ 
ure, or ointment, to the limbs, the ointment in preference; 



Fig. 295. — Ideal representation of 
shoulder with sweeny. 








HOT FOMENTATIONS . 


275 


one part of cantliarides to twelve parts of lard or palm-oil. If 
prepared with a temperature ecpial to the boiling 1 point of 
water (212°), it will be sufficiently strong and will never Uem- 
ish. It is a mistake to think that the powdered flies should 
be mixed with the vehicle when it is nearly cold. An oint¬ 
ment so prepared will require three times the quantity of 
cantliarides. The heat melts the cantharidine. 

If the effects are not sufficiently apparent in about thirty 
hours after the blister has been applied, a very little more, or 
what is remaining on the skin, which may be sufficient, should 
be gently rubbed in ; and in about forty-eight hours after the 
application the part is to be washed, and every trace of the 
blister removed, a little oil being now applied. 

HOT FOMENTATIONS. 

This is so often advised for acute inflammation, sprains, 
etc., notwithstanding the simplicity of its application, that I 
think it advisable to give such additional details as will serve 
to aid in its use. The use of hot and cold water alone, intelli¬ 
gently applied, will be found a safe, simple, and effective 
remedy for allaying local inflammation, pain, and congestion ; 
in fact, the best remedy known. 

The principle is to apply all the heat the animal will bear, 
but not enough to scald or burn. It is best accomplished by 
wringing through a common clothes-wringer a woolen blanket 
(a common horse-blanket will do) out of boiling water, fold 
it quickly into four or more thicknesses, and place it over the 
affected part. Cover the hot cloth well with dry blanket. If 
continued or repeated long enough to relax the skin, cold water 
is to be applied to tone it up, when, if necessary, the heat is to 
be again continued. 

For Strains and Sprains. — Apply hot fomentations vig¬ 
orously, changing them every five or ten minutes till the pain 
and swelling subside. Apply a cold compress for the last ap¬ 
plication ; the compress can be left on continuously, but it 
should be covered with the woolen cloth. 


276 


DISEASES. 


POULTICES. 

The simplest and cheapest poultice can be made by pour¬ 
ing boiling water on about a peck of bran, so as to make a 
very thin mash ; or linseed meal could be added to it. Boiled 
turnips make a good poultice, which would also be improved 
by the addition of a little linseed meal. 

Poultices are generally too small, confined, and dry. A 
poultice should be made large, so as to cover the parts thor¬ 
oughly and keep them moist. When a horse gets a nail in the 
foot, or it is calked, or when there is any local inflammation 
from an injury, covering the parts with a warm poultice will be 
found a very simple and good way of keeping down inflamma¬ 
tion. If it is desired to poultice the leg for a sprain of the 
tendons, a flannel bag can be made for the purpose, or an old 
pant’s leg, if convenient, can be pulled up over the leg ; tie a 
string loosely around the foot below the fetlock, and fill the 
bag with the poultice above the knee, which can be kept up by 
tying a piece of listing or a strip of flannel over the shoulder. 
Poultices are also useful applications for promoting suppura¬ 
tion in inflamed tumors, and when there is irritation or in¬ 
flammation in the heels, such as scratches, cracks, or grease. 
The poultices commonly employed for these purposes are of an 
emollient character. The following is a standard formula : — 

Linseed meal. 1 lb. 

Bran. 2 qts. 

Hog’s lard. 2 to 4 oz. 

Boiling water enough to make a soft poultice. 

Or, turnips thoroughly boiled and mashed, any quantity, 
linseed meal enough to form the poultice. A good poultice 
can be made of carrots grated fine. Either of these simple 
poultices may be converted into an anodyne poultice by the ad¬ 
dition of opium ; into a fermenting poultice by the addition of 
yeast, and by substituting oatmeal for linseed meal; into an 
astringent poultice by the addition of Goulard’s extract, sugar 
of lead, or powdered alum ; and into a detergent poultice by 
the addition of white or blue vitriol. 





DISEASES. 


277 


ADDITIONAL PRESCRIPTIONS. 

WARTS. 

These are very common to horses, and quite annoying to 
most owners to manage, and it is very important to know 
how to treat them. Warts are of three kinds. The first is 
of a cartilaginous nature, and is contained in a sac, or shell, 
grown from the skin; and when this sac is divided, its contents 
drop out, leaving a clean cavity, which pretty soon vanishes. 
The operation is a comparatively painless one. The second 
kind is also cartilaginous, but is not in a sac, adheres to the 
skin, and grows large, with a rough crown and a vascular 
body. When severely injured, it rarely heals, but ulcerates 
in a tedious manner. This is the same species of wart usually 
found on the human hand. The third species is hardly of 
the same nature as the others, consisting of a cuticular case, 
inclosing a soft granular substance. 

When the warts are found to be inclosed in a well-defined 
cuticular shell, the quickest and most humane practice is to 
take a sharp-pointed knife, and run the blade through each in 
succession. The edge should be cut away from the skin, and 
the knife being withdrawn with an upward, cutting motion, the 
sac and substance are both cut open. The inside may then be 
easily removed, and the part touched with this solution : — 


Chloride of zinc. 1 gr. 

Water. 1 oz. 


When the growth proves to be of the fixed cartilaginous 
kind, it should be at once removed. This is best done with 
a knife, and the excrescence should be thoroughly cut away. 
The bleeding that will follow may be controlled by means of 
a hot iron. 

Should excision be objected to, caustics may be applied, 
such as strong acetic acid, butter of antimony, nitrate of silver, 
or lunar caustic. Afterwards treat as an ordinary sore. 

CAUSTICS 

are substances which burn away the tissues of the body by 
decomposition of their elements, and are valuable to destroy 




278 


DISEASES. 


fungous growth and set up healthy action. They are, con¬ 
sequently, often required to destroy proud flesh, kill the virus 
in poisoned wounds, stimulate old ulcers, excite healthy action 
in fistula, and remove warts, tumors, etc. 

Corrosive sublimate, in powder, acts energetically ; nitrate 
of silver is excellent to lower granulation ; sulphate of copper 
is not so strong as the above, but good ; chloride of zinc is a 
powerful caustic, and may be used in sinuses, in solution, 7 
drachms in a pint of water ; verdigris, either in powder or 
mixed with lard, is good as an ointment, in proportion of one 
to three parts. Carrying this treatment to extreme implies 
using a hot iron, the actual cautery. 

EMBROCATIONS 

are external applications in a liquid form, that are rubbed on 
a diseased part, as in strains and indolent swellings, and as an 
auxiliary in the treatment of internal inflammation. They are 
of a stimulating nature, and are greatly assisted by friction. 
Of this kind are opodeldoc, soap liniment, etc. 

EMBROCATIONS FOR HARD, INDOLENT TUMORS. 


Olive-oil. 4 oz. 

Camphor. 4 dr. 

Mix. 

ANODYNE LINIMENT. 

Castile soap. 4 troy oz. 

Spirit camphor. 2 troy oz. 

Oil rosemary. % oz. 

Alcohol. 2 pts. 

Water. 4 oz. 


Good for sprains, bruises, rheumatic pains, etc. 

CONDITION BALLS. 


No. 1.—Barbadoes aloes. 10 dr. 

Castile soap. 12 dr. 

Powdered caraway seed. 12 dr. 

Powdered ginger. 4 dr. 


Molasses or palm oil sufficient to form a mass. Divide into six balls, 
one to be given every morning till the bowels are freely opened. Useful in 
hide-bound, costive bowels and skin diseases. 

No. 2.—Powdered ginger. 1 dr. 

Powdered gentian. 3 dr. 

Sulphate of iron. 2 dr. 
















ADDITIONAL PRESCRIPTIONS. 279 

Molasses sufficient to form a mass. To be made into one ball. Im¬ 
proves the appetite, and stimulates digestion. 

DRENCH FOR STOMACH STAGGERS. 

Barbadoes aloes. 5 dr. to 1 oz. 

Oil of peppermint. 20 drops. 

Warm water. 1 pt. 

Tincture of cardamoms. 2 oz. 

Calomel. 2 dr. 

Mix, and give at one dose. 

FOR COLIC. 

Laudanum. 1 to 2 oz. 

Sweet spirits niter. 1 to 2 oz. 

Tincture belladonna. 1 to 2 dr. 

Linseed oil. f to i pt. 

If tympanitis (flatulent colic), would add to tbe above one-half to one 
ounce tincture Jamaica ginger, and one-half to one ounce aromatic spirits 
of ammonia, with a few drops tincture nux vomica, every one-half hour, 
until relieved. This is the favorite prescription of one of the best veteri¬ 
nary surgeons in the country. 

DRYING POWDERS. 

Prepared chalk. 4 oz. 

Sulphate of zinc. 1 oz. 

Charcoal.;.. . 1 oz. 

Armenian bole. 2 oz. 

Mix. 

To be finely powdered, and dusted over raw surfaces. Useful for 
healing wounds. 

LIQUID BLISTERS. 

Rectified spirits of wine. 15 oz. 

Powdered cantharides. 1 oz. 

Powdered camphor. i oz. 

Macerate for ten days. To be used as a sweating blister. 

COMPOUND IODINE LINIMENT. 

Iodine . 1 part. 

Soap liniment. 8 parts. 

Mix, and shake well. Useful in spraius, thickened tendons, enlarged 

glands, etc. 

CORDIAL DRENCH. 

Good old beer (warm) . 1 qt- 

Powdered ginger. \ oz. 

Shake well. To be given in exhaustion, and recovery from debilitat¬ 
ing diseases. 






















280 


DISEASES. 


VETERINARY AROMATIC POWDER. 


Powdered caraway seeds. 6 oz. 

Powdered allspice. 4 oz. 

Jamaica ginger, powdered. 2 oz. 

Licorice powder. 2 oz. 

Mix. 


This is a good cordial powder, and may be given in a dose of two or 
three drachms in warm ale, in such cases as require the use of cordials. If 
the form of a ball is preferred, it may be obtained by beating up a dose of 
the powders with a little molasses. 

DRENCH FOR A COUGH. 

Bruise 3 ounces of fresh squills in a mortar, or 4 to 5 ounces of garlic, 
and macerate them in 12 ounces of vinegar in a slow oven or on a hot 
plate for one hour ; strain off the liquid part, and add to it one pound of 
treacle or honey. The dose in bad coughs is 3 to 4 ounces. If there exists 
much irritation, a tablespoonful of tincture of opium may be added to every 
6 ounces. 

COUGH BALLS. 

Calomel, 

Opium, 

Camphor, 

Digitalis, 

Made into a ball, with molasses. One daily, till six are given, when a 
gentle laxative should be administered. — Dick. 

frtar’s balsam. 

Friar’s Balsam, or compound tincture benzoin, is made in the follow¬ 
ing manner: — 


Benzoin. 3 oz. 

Storax Balsam, strained. 2 oz. 

Balsam of tolu.. 1 oz. 

Extract of spiked aloes. £ oz. 

Rectified spirit.. 2 pts. 


Macerate for fourteen days (seven days, dub.), and filter or strain 
through blotting paper. The properties of this tincture are stimulating 
and expectorant, and it is therefore prescribed by some in combination 
with other remedies, in cases of old chronic cough or broken wind. As 
it is decomposed by water, it should first be amalgamated with mucilage 
or yolk of egg, in order to suspend it in aqueous liquids, when given 
internally. However, its principal use is that of a stimulant external 
application to indolent sores or wounds. 


of each.. 1 dr. 













ADDITIONAL PRESCRIPTIONS. 


281 


OINTMENTS. 

No. 1. — Lard.;. 1 lb. 

Turpentine. 4 oz. 

Powdered flies. 3 oz. 

Biniodide of mercury. 6 dr. 

To be thoroughly incorporated. Useful for splints, spavins, ring¬ 
bones, and enlargement of glands. 

No. 2.—Lard. 1 lb. 

Bees-wax. 4 oz. 

Biniodide of mercury. 1| oz. 

Melt the lard and wax, and add the biniodide, and stir till cold. 
Useful for enlargement of bone or glandular tissues 

IODINE OINTMENT. 

Iodine... 1 dr. 

Iodide of potassium. ^ dr. 

Lard. 1 oz. 

Mix. 

Useful in glandular and bony enlargements, malanders, sallenders, 

ringworm, etc. 

COI.LYRIA (eye-WATERS). 

Nitrate of silver.2 to 10 gr. 

Rain, or distilled water. 1 oz. 

Infusion of opium. 5 drops. 

Mix. 

LICE MIXTURE. 

Olive-oil. 1 qt. 

Oil of tar. 3 oz. 

Mix. 

To be well shaken. Wash well with soap and water, rub dry, and 
rub well in. At the same time feed well. 

MANGE OINTMENT. 

Linseed, or train oil. 8 oz. 

Oil of tar. 2 oz. 

Sulphur. 4 oz. 

Mix. 

Shake well, and wash with soap and water ; then rub the mixture well 
in, washing every second day. 

TONIC MASS. 

Ginger (powdered) gentian ) .equal parts. 

Caraway seed and anise seed, \ 

Molasses sufficient to form a mass. Dose, one ounce in a ball night 
and morning. 





















282 


DISEASES. 


WORM BALLS. 

No. 1. — Gentian quassia, camphor, sulphate of iron, 

of each. 2 dr. 

Made into a ball with common mass. — Dun. 

No. 2. — Assafetida. 2 dr. 

Calomel and savin, of each. H dr. 

Oil of male fern. 30 drops. 

Common mass sufficient to form a ball given at night, and a purge in 
the morning. — Gamgee. 

GRAIN FOUNDER. 

Take three pints of vinegar, into which put six red pepper pods, and 
boil until reduced to one quart. When cool, give as a drench. Blanket 
the horse warmly. This will put the horse in a profuse perspiration, 
and perform a perfect cure. The gentleman of whom I got this, cured a 
valuable horse that got into his granary and ate so much grain that he was 
in the morning perfectly stiff. One dose made a perfect cure. He said he 
would not be without it for one hundred dollars. 

CONDITION POWDER. 


Grains paradise (ground). ^ lb. 

Ground ginger. \ lb. 

Powdered gentian. f lb. 

Cumin seed (ground). 6 oz. 

Fenugreek (ground). 6 oz. 

Carbonate soda. G oz. 

Common brown sugar. 6 lbs. 

Salt. If lbs. 


Put in one hundred pounds of meal. Dose : One pint to be given with 
the usual food. 

This is considered one of the best tonic condition powders ever used. 
It is sold in the Eastern cities at a large price, under the name of Con¬ 
dition Food, and is held as a secret of great value. I have known $50 to 
be refused for the recipe. 

A VERY FINE HEALING PREPARATION FOR CUTS. 

Equal parts tincture myrrh and balsam copaiba. To be used once a 
day. This is the favorite remedy of one of the most successful horsemen 
in the country. It is one of the best of healing remedies. 

FOR BRUISE AND CUT ON MAN OR HORSE. 

A favorite prescription of great value. 


Laudanum. 1 oz. 

Arnica tinct. 1 oz. 

Sassafras oil. 1 oz. 

Mix. 


Bandage lightly, when possible, and keep wet. 

















ADDITIONAL PRESCRIPTIONS. 


283 


Said the gentleman who gave the above prescription, U I 
bruised one of my fingers terribly, literally smashing nail and 
flesh. I was in the greatest pain ; when, after hours of suf¬ 
fering, a gentleman from New York accosted me, and learning 
my trouble, said, ‘ For thirty cents I can relieve and cure you.’ 
He gave me this prescription. I had it put up, kept my fingers 
wet with it during the night, and next day there was no pain, 
and in two days my finger was well.” It removes all fire and 
pain, and heals by first intention. 

TO RECRUIT A HORSE HIDE-BOUND, OR OTHERWISE OUT OF SORTS. 


Nitrate potassa (or saltpeter). 4 oz. 

Crude antimony. 1 oz. 

Sulphur. 3 oz. 


Nitrate of potassa and antimony should be finely pulverized, then 
add the sulphur, and mix the whole well together. Dose : A tablespoon¬ 
ful of the mixture in a bran mash daily, for a week or two. 

This is the favorite prescription used by one of the best 
horsemen I ever knew, who was also a leading physician. 
He kept it a secret, but gave it to the writer on condition it 
should not be made known in his neighborhood. 

TO REDUCE SWELLING OF THE LEGS, AND STRENGTHEN THE TENDONS 

AFTER HARD DRIVING. 

A favorite remedy on Long Island. 


Alcohol. 1 Pt. 

Ordinary-sized beef gall. L 

Organum. 1 oz - 

Oil of spike. 1 oz - 

Gum myrrh. 1 02 • 

Camphor gum. 2 oz. 


First wash and rub clean and dry. Then bathe with the liniment and 
rub dry. Then apply again and bandage the leg, being careful not to 
bandage too tight. 

This is the best liniment for the purpose recommended I have ever 
used. It should be kept in every stable. 











CHAPTER XVI. 


THE FARM. 

P ROFITABLE farming requires that such manures as em¬ 
body all the deficient elements in the soil should be added 
to it in sufficient quantities to develop fully and rapidly such 
crops as are sought from it. It becomes, then, a matter of the 
highest consequence to the farmer to understand, not only 
what substances may be useful as manures, but also how to 
apply them in the best manner to his crops so far as they may 
be made profitable. 

Barn-yard; Manure. —The bulk, solubility, and peculiar 
tendency to fermentation of barn-yard manure, renders it a 
matter of no little study so to arrange it as to preserve all its 
good qualities, and apply it undiminished to the soil. A part 
of the droppings of the cattle are necessarily left in the pas¬ 
tures, or about the stacks where they are fed ; though it is 
better, for various reasons, that they should never receive their 
food from the stack. The manure thus left in the fields should 
be beaten up, and scattered with light, long-handled mallets, 
immediately after the grass starts in the spring, and again be¬ 
fore the rains in the autumn. With these exceptions, and the 
slight waste which may occur in driving cattle to and from the 
pasture, all the manure should be dropped either in the stables 
or in the yards. These should be so arranged that cattle may 
pass from one directly into the other ; and the yard should, if 
possible, be furnished with wells, cisterns, or running water. 
There is twice the value of manure wasted annually on some 
farms in sending the cattle abroad to water, that would be re¬ 
quired to provide it for them in the yard for fifty years. 

The premises where the manure is dropped should be 
kept as dry as possible ; and the eaves should project several 
[284 J 



THE FARM. 


285 


feet beyond the side of the building, so as to protect the ma¬ 
nure thrown out of the stables from the wash of rains. The 
barns and all the sheds should have eaves-troughs to carry off 
the water, which, if saved in a sufficiently capacious cistern, 
would furnish a supply for the cattle. The form of the yard 
ought to be dishing toward the center ; and if on sandy or 
gravelly soil, it should be puddled or covered with clay to 
prevent the leaking and escape of the liquid manure. The 
floors of the stables may be so made as to permit the urine to 
fall on the properly prepared bed of turf under them, where it 
would be retained till removed ; or it should be led off by 
troughs into the yard or to a muck heap. 

Superphosphate of Lime .—Take a large tub, or barrel, 
and put into it 100 lbs. water ; add, very slowly and cautiously, 
43 lbs. of pure sulphuric acid ; you must be very careful while 
handling this article not to let it touch your skin or clothing, 
as it will instantly blacken the skin, and destroy the clothing, 
wherever it comes in contact; and, when mixed with water, it 
engenders a very intense heat. Into this mixture throw 100 
lbs. weight of bones, no matter how old or useless they may 
be. The sulphuric acid instantly attacks and enters into com¬ 
bination with the bones, reducing them to a pasty consistency, 
and completely dissolving them. Keep under cover, and turn 
them over occasionally, while the process is going on ; and, 
when completed, dump out the whole contents on to the barn 
floor or on a platform of boards, and thoroughly work into 
the mass four times its bulk of dry bog earth or dry road 
dust; mix and pulverize completely with a wooden shovel. 
The bog earth acts as an absorbent, or dryer, retaining the 
fertilizing properties of the compound, and rendering it easy 
of uniform distribution. If whole bones are used, it will take 
six or eight weeks to dissolve them ; if they are broken with an 
axe, they will dissolve in about three weeks ; if they are ground 
in a bone mill, four days will be sufficient. This manure is 
the most powerful fertilizer in existence ; and, when made by 
these directions, it is the cheapest, as one ton is equal to thirty- 
two tons of barn-yard manure. For top dressing grass lands, 
use 300 lbs. per acre ; for corn, potatoes, beans, turnips, etc., 


286 


THE FARM. 


% 

apply 450 lbs. per acre in the drill, mixing with the soil : for 
wheat, rye, oats, or barley, 400 lbs. per acre, harrowing in 
with the seed ; for buckwheat, 300 lbs. per acre. 

Home-made Guano of Unequalled Excellence. — Save all 
your fowl manure from sun and rain. To prepare it for use, 
spread a layer of dry swamp muck (the blacker it is the 
better) on your barn floor, and dump on it the whole of 
your fowl manure ; beat it into a fine powder with the back 
of your spade ; this done, add liard-wood ashes and plaster of 
Paris, so that the compound shall be composed of the follow¬ 
ing proportions : Dried muck, three bushels ; fowl manure, 
two bushels ; ashes, one bushel; plaster, one and one-half 
bushels ; mix thoroughly, and spare no labor ; for in this mat¬ 
ter the elbow grease expended will be well paid for. A little 
before planting, moisten the heap with water, or, better still, 
with urine, cover well over with old mats, and let it lie till 
wanted for use. Apply it to beans, corn, or potatoes at the 
rate of a handful to a hill, and mix with the soil before drop¬ 
ping the seed. This will be found the best substitute for guano 
ever invented, and may be depended on for bringing great 
crops of turnips, corn, potatoes, etc. 

Solid Animal Manures. — Of these, horse dung is the 
richest and the easiest to decompose. If in heaps, fermenta¬ 
tion will sometimes commence in twenty-four hours ; and even 
in midwjnter, if a large pile be accumulated, it will proceed 
with great rapidity ; and, if not arrested, a few weeks, under 
favorable circumstances, are sufficient to reduce it to a small 
part of its original weight and value. 

The manure of sheep is rich and very active, and next to 
that of the horse is the most subject to heat and decomposition. 
The manure of cattle and swine, being of a colder nature, may 
be thrown in with that of the horse and sheep in alternate 
layers. If fresh manure be intermixed with straw and other 
absorbents (vegetables, peat, turf, etc.), and constantly added, 
the recent coating will combine with any volatile matters which 
fermentation develops in the lower part of the mass. Frequent 
turning of the manures is a practice attended with no benefit, 
but with certainty of the escape of much of its valuable prop- 


THE FARM. 


287 


erties. Many farmers assign a distinct or peculiar merit to 
the different manures. Much of this opinion is fanciful; for 
there is frequently more difference in the comparative value of 
that from the same species, and even the same individual, at 
different times and under different circumstances, than from 
those of different species. 

To Dissolve Large Bones for Manure without Expense . — 

Take any old flour-barrel, and put into the bottom a layer of 
hard-wood ashes ; put a layer of bones on the top of the ashes, 
filling the space between the bones with them ; then add bones 
and ashes alternately, finishing off with a thick layer of ashes. 
When your barrel is filled, pour on water (urine is better) just 
sufficient to keep them wet, but do not on any account suffer it 
to leach one drop ; for that would be like leaching your dung- 
heap. In the course of time they will heat, and eventually 
soften down so that you can crumble them with your finger. 
When sufficiently softened, dump them out of the barrel on to a 
heap of dry loam, and pulverize and crumble them up till they 
are completely amalgamated into one homogeneous mass with 
the loam, so that it can be easily handled and distributed when¬ 
ever required. You may rely on it, this manure will leave its 
mark, and show good results wherever it is used. 

TIow to Double the usual Quantity of Manure on a Farm . 
— Provide a good supply of black swamp mold or loam from 
the woods within easy reach of your stable, and place a layer 
of this, one foot thick, under each horse, with litter, as usual, 
on the top of the loam or mold. Remove the droppings of the 
animal every day, but let the loam remain for two weeks; 
then remove it, mixing it with other manure, and replace with 
fresh mold. By this simple means any farmer can double, not 
only the quantity, but also the quality, of his manure, and 
never feel himself one penny the poorer by the trouble or ex¬ 
pense incurred, while the fertilizing value of the ingredients 
absorbed and saved by the loam can scarcely be estimated. 

Josiah Quincy, Jr., has been very successful in keeping 
cattle in stables the year through, and feeding them, by means 
of soiling. The amount of manure thus made had enabled 
him to improve the fertility of a poor farm of 100 acres, so 


288 


THE FARM. 


that in twenty years the hay crop has increased from 20 tons 
to 300. The cattle are kept in well arranged stables, and are 
let out into the yard an hour or two morning and afternoon ; 
but they generally appear glad to return to their quarters. By 
this process, one acre enables him to support three or four 
cows. They are fed on grass, green oats, corn fodder, barley, 
etc., which are sown at intervals through the spring and sum¬ 
mer months, to be cut as required ; but he remarks that his 
most valuable crop is his manure crop. Each cow produces 
3^ cords of solid, and 3 cords of liquid, manure, or 6-J cords in 
all. He uses twice as much muck to mix with it, making 20 
cords in all. Five to eight miles from Boston, such manure is 
worth from five to eight dollars a cord. From this estimate, 
he has come to the conclusion that a cow’s manure may be 
made as valuable as her milk. 

Twenty Dollars’ Worth of Manure for almost Nothing. 
— If you have any dead animal, say, for instance, the body 
of a horse, do not suffer it to pollute the atmosphere by draw¬ 
ing it away to the woods or any other out-of-the-way place, 
but remove it a short distance only from your premises, and 
put down four or five loads of muck or sods, place the carcass 
thereon, sprinkle it over with quick-lime, and cover over im¬ 
mediately with sods or mold sufficient to make, with what had 
been previously added, 20 good wagon-loads, and you will have 
within twelve months a pile of manure worth $20 for any crop 
you choose to put it upon. Use a proportionate quantity 
of mold for smaller animals, but never less than twenty 
good wagon-loads for a horse ; and if any dogs manifest too 
great a regard for the inclosed carcass, shoot them on the 
spot. 

Fish Compost, Substitute for Bone-dust. Manure from 
Fish Refuse, etc. —The fish owes its fertilizing value to the 
animal matter and the bone earth which it contains. The 
former is precisely similar to flesh or blood, consisting of 25 
per cent of fibrin, the rest being water ; and their bones are 
similar in composition to terrestrial animals. As fertilizing 
agents, therefore, the bodies of fish will act nearly in the same 
way as the bodies and blood of animals ; 100 lbs. in decaying 


THE FARM. 


289 


produce 2-J lbs. of ammonia. Hence, 400 lbs. of fish rotted 
in compost are enough for an acre. The great effect is due to 
the ammoniacal portion ; for it renders the herbage dark green, 
and starts it very rapidly. One of the best composts is made 
as follows: Dried bog earth, loam, or peat, seven barrels ; 
hard-wood ashes, two barrels ; fish, one barrel ; slacked lime, 
one bushel. Place a thick layer of the bog earth on the bot¬ 
tom ; on the top of this put a layer of the fish, then a sprink¬ 
ling of lime, then a layer of ashes ; on top of the ashes put a 
thick layer of bog earth, loam, or peat; then another thin 
layer of fish, lime, and ashes, and so on till your materials are 
worked in ; then top off with a thick layer of the absorbents, 
to retain the fertilizing gases. The decomposition of the fish 
will proceed very rapidly, and a very rich compost will be the 
result. It should be shoveled over and over, and thoroughly 
intermixed and pulverized. Put this on so as to have 400 lbs. 
of fish to the acre. It may be applied with the greatest bene¬ 
fit to corn, turnips, potatoes, beans, etc., in the drill, and 
broadcast on the grass. 

Manuring with Green Crops. — This system has within 
a few years been extensively adopted in some of the older set¬ 
tled portions of the United States. The comparative cheap¬ 
ness of land and its products, the high price of labor, and the 
consequent expense of making artificial manures, renders this 
at present the most economical plan which can be pursued. 
The object of this practice is, primarily, fertilization ; and 
connected with it, is the clearing of the ground from noxious 
weeds, as in fallows, by plowing in the vegetation before the 
seed is ripened ; and finally to loosen the soil and place it in 
the mellowest condition for the crops which are to succeed. 
Its results have been entirely successful, when steadily pursued 
with a due consideration of the objects sought, and the means 
by which they are to be accomplished. Lands in many of our 
Eastern States, which have been worn out by improvident culti¬ 
vation, and unsalable at $10 to $15 an acre, have, by this 
means, while steadily remunerating their proprietors for all the 
outlay of labor and expense by their returning crops, been 
brought up in value to $50. 


19 


290 


THE FARM. 


Ashes from Soil by Spontaneous Combustion. —Make jour 
mound 20 feet long by 10-J- feet wide. To fire, use 72 bushels 
of lime. First a layer of dry sods or parings on which a 
quantity of lime is spread, mixing sods with it, then a covering 
of eight inches of sods, on which the other half of the lime 
is spread, and covered a foot thick, the liight of the mound 
being about a yard. In twenty-four hours it will take fire. 
The lime should be fresh from the kiln. It is better to suffer 
it to ignite itself than to effect it by the operation of water. 
When the fire is fairly kindled, fresh sods must be applied, 
but get a good body of ashes in the first place. I think it may 
be fairly supposed that the lime adds full its worth to the 
quality of the ashes ; and when limestone can be got, I would 
advise the burning of a small quantity in the mounds, which 
would be a great improvement to the ashes, and would help 
to keep the fire in. 

Substitute for Barn Manure. — Dissolve a bushel of salt 
in water enough to slack 5 or 6 bushels of lime. The best 
rule for preparing the compost heap is, 1 bushel of this lime to 
1 load of swamp muck intimately mixed, though 3 bushels to 
5 loads makes a very good manure. In laying up the heap let 
the layers of muck and lime be thin, so that decomposition 
may be more rapid and complete. When lime cannot be got, 
use unleached ashes, 3 or 4 bushels to a cord of muck. In a 
month or six weeks overhaul and work over the heap, when it 
will be ready for use. Sprinkle the salt-water on the lime as 
the heap goes up. 

Ashes may be pronounced the best of the saline manures. 
They are also among the most economical, as from our free 
use of fuel they are largely produced by almost every house¬ 
hold. Good husbandry dictates that not a pound of ashes 
should be wasted, but all should be saved and applied to the 
land ; and, where they can be procured at a reasonable price, 
they should be purchased for manure. Leached ashes, though 
less valuable, contain all the elements of the unleached, having 
been deprived only of a part of their potash and soda. They 
may be drilled into the soil with roots and grain, sown broad¬ 
cast on meadows or pastures, or mixed with the muck heap. 


THE FARM. 


291 


They improve all soils not already saturated with the princi¬ 
ples which they contain. 

The quantity of ashes that should be applied to the acre 
must depend on the soil and the crops cultivated. Potatoes, tur¬ 
nips, and all roots ; clover, lucern, peas, beans, and the grasses, 
are great exhausters of the salts, and they are consequently 
much benefited by ashes. They are used with decided advan¬ 
tage for the above crops in connection with bone-dust; and 
for clover, peas and roots, their effects are much enhanced 
when mixed with gypsum. Light soils should have a smaller, 
and rich lands or clays a heavier, dressing. From twelve to 
fifteen bushels per acre for the former, and thirty for the latter, 
is not too much ; or, if they are leached, the quantity may be 
increased one-half, as they act with less energy. Pepeated 
dressings of ashes, like those of lime and gypsum, without a 
corresponding addition of vegetable or barn-yard manures, will 
eventually exhaust tillage lands. 

Salt. — As a manure, salt was extensively used by the an¬ 
cients, and has ever since been employed by intelligent agri¬ 
culturists. On some soils it yields no apparent benefit. Such 
as are near the sea-coast, and occasionally receive deposits 
from the salt spray, which is often carried far inland by the 
ocean storms ; or such as contain chlorine and soda in any 
other forms, are not affected by it. But in other situations, 
when used at the rate of three to sixteen bushels per acre, the 
crops of grains, roots, or grasses have been increased from 20 
to 50 per cent. It may be applied in minute portions in the 
hill, or scattered broadcast, or mixed with the muck heap. Its 
great affinity for water has the effect, like that of gypsum, of 
attracting dews and atmospheric vapor to the growing vegeta¬ 
tion, by which it is supplied with moisture in a period of 
drought, much beyond what is conveyed to such as are desti¬ 
tute of these manures. Salt is also useful in destroying slugs, 
worms, and larvae, which frequently do much injury to the crops. 

Old Lime Plaster from Walls of Buildings , ete .—For 
meadows, and for most other crops, especially on clays and 
loams, this is worth twice its weight in hay ; as it will produce 
a large growth of grass for years in succession, without other 


292 


THE FARM. 


manure. But tlie farmer cannot too carefully remember that 
with this, as with all other saline manures, but a part of the in¬ 
gredients only is thus supplied to vegetables ; and without the 
addition of the others, the soil will sooner or later become 
exhausted. 

Value of Liquid Manures. — The urine voided from a sin¬ 
gle cow is considered in Flanders, where agricultural prac¬ 
tice has reached a high state of advancement, to be worth $10 
per year. It furnishes nine hundred pounds of solid matter, 
and, at the price of $50 per ton, for which guano is frequently 
sold, the urine of a cow for one year is worth $20. And yet 
economical farmers will w r aste urine and buy guano ! The 
urine of a cow for a year will manure one and a quarter acres 
of land, and is more valuable than its dung, in the ratio by 
bulk, of seven to six, and in real value as two to one. Flow 
important, then, that every particle of it be carefully husbanded 
for the crops. 

Plowing .—The time, the depth, and the manner of plow¬ 
ing must depend on the crops to be raised, the fertility and 
character of the soil, and other circumstances. 

Plowing Clay Lands. — Whenever practicable, these 
should be plowed in the fall for planting and sowing the 
ensuing spring. The tenacity of the soil may thus be tem¬ 
porarily broken up by the winter frosts, its particles more 
thoroughly separated, and the whole mass reduced to a finer 
tilth than can possibly be effected in any other manner. 

The furrows of clay soils should be turned over so as to 
lap on the preceding and lie at an angle of 45° ; and for this 
purpose the depth of the furrow slice should be about two- 
thirds its width. Thus a furrow six inches deep should be 
about nine inches wide, or, if eight inches deep, it should be 
twelve inches w T ide. This will allow of the furrows lying regu¬ 
larly and evenly, and in the proper position for the drainage of 
the soil, the free circulation of air, and the most efficient ac¬ 
tion of frosts, which in this way have access to every side of 
them. Land thus thrown up is found to be finely pulverized 
after the frosts leave it, and it is comparatively dry and ready 
for use some time earlier than such as is not plowed till 





THE FARM. 293 

spring. For sowing, land plowed in this manner requires no 
additional plowing, hut it is better fitted for the reception of 
seed than it can be by any further operation, unless by a slight 
harrowing if too rough. The different kinds of grain or peas 
may be dibbled in, or sown directly upon the surface and 
covered by the harrow ; and, if sown very early, grass and 
clover seeds require no covering, but find their best position 
in the slight depressions which are everywhere made by the 
frosts, and which the subsequent rains and winds fill up and 
cover sufficiently to secure a certain growth. 

Plowing Sandy or Dry Soils . *— These require flat plow¬ 
ing, which may be done when they are either quite wet or dry, 
but never till wanted for use. To insure flat plowing on an old 
sward, the depth of the furrow should be about one-lialf its 
width, and the land or ridges as wide as can conveniently be 
made, so as to preserve as much uniformity of surface over the 
whole field as possible. 

Depth of Plowing .—For general tillage crops, the depth 
of soil may be gradually augmented to about twelve inches, 
with decided advantage. Such as are appropriated to gardens 
and horticultural purposes, may be deepened to fifteen and 
even eighteen inches to the manifest profit of their occupants. 






■- ■* 






1 









I 





FALL FED TOP. SCHRADER'S GRASS — FESCUE GRASS. 




















TALL FANIL GRASS — S WITCH GLASS. FEATHER GRASS. 









































JAPAN CLOVEN. MEXICAN CLOVEN. 









BROOM GRASS, FOWL MEADOW GRASS, 


























* -ar» 






A 











MOUNTAIN BED TOP — NOB THE BN BED TOP. SMABT GBASS. 















WILD FESCUE. 


& 





















































PIGEON GRASS —BRISTLE GRASS. INDIAN GRASS— WOOD GRASS, 



















BARN-YARD GRASS — COCK'S FOOT. JOHNSON GRASS —FALSE GUINEA GRASS. 





































BROOM GRASS — BROOM SEDGE. DROP SEED — NIMBLE WILL. 
































CROW FOOT— YARD GRASS — DOG'S TAIL. WATER GRASS. 


























. - 


























CHAPTER XVII. 


GRASSES. 


HE cultivation of the grass crop is now regarded as the 



1 basis of all successful farming. An important condition of 
its successful culture is a proper selection of varieties. There 
are thousands of kinds known to botanists, but only about 
thirty sorts are recognized as valuable for extensive growth in 
this country. 

Timothy. — This is considered by far the best grass for hay 
which can be produced. It flourishes throughout the North 
and on the drained lowlands of the South. It is very produc¬ 
tive and highly nutritious. It usually needs reseeding in from 
three to six years. It does not do its best in a wet soil or on 
very dry and sandy land. Still, fair crops are often grown on 
very moist land, and also on gravel knolls. It ripens rather 
late, and on this account does not yield much aftermath. As a 
pasture grass it is very good. At the North it is often grown 
with clover for hay ; but as the two plants do not ripen at the 
same time, one of them must be used at a disadvantage. It 
makes splendid hay when grown alone, and can be profitably 
cultivated in this way. Red top is sometimes grown with it. 
This mixture is a decided disadvantage as far as the hay is 
concerned, but it makes a more permanent crop for moist land 
than timothy alone. Timothy should be cut when in blossom. 
It will increase in weight if it is allowed to ripen, and horses will 
eat it well in this state ; but when mature, it is rather too hard 
and woody for cows. If used alone, from twelve to twenty- 
four quarts of seed per acre should be sown. 

Bed Top .—This is a tall, hardy, luxuriant, perennial 
grass, which flourishes in moist soils, and grows in dry ones. 
Some authorities consider it very valuable, while others assert 


[305] 


20 



306 


GRASSES. 


that the hay is of poor quality. When grown by itself, from 
twelve to sixteen quarts of seed per acre should be used. It 
is not desirable for permanent pastures, especially for those 
which are moist. This grass is known in the Middle and 
Southern States by the name of herd’s-grass. 

Orchard Grass. —This grass flourishes throughout the whole 
country. It grows readily in the shade, and endures drought 
remarkably well. It ripens at the same time as clover. For 
hay it should be cut before the seed is formed, and is better 
for an admixture of meadow oat-grass and clover. It springs 
up quickly after being cut, and yields a good crop of rowen. 
It is also valuable for pasture, and may be quite closely fed. 
The seed is light and chaffy. From one to two bushels are 
used when this grass is grown separately ; but as it grows in 
tufts, some other kind should be mixed with it in order to 
cover the whole of the land. 

Oat Grass. — This is a large-growing variety, which starts 
early in the spring, and is very good for either hay or past¬ 
ure. It is quite permanent. The seed is light, and about 
two bushels per acre should be used. The seed ripens while 
the stalk is yet green, and a crop of seed can be secured in 
connection with a very good quality of hay. This grass grows 
in bunches, and needs thick sowing in order to, as far as pos¬ 
sible, counteract this tendency. It is adapted to rich land, 
and will give two crops per year. This is one of the very 
best of plants for winter pastures in the South. 

Blue Grass. — This grass flourishes on rich uplands, and, 
where soil and climate are favorable, gives excellent hay and 
permanent pastures. Some writers claim that the June grass 
of New England and the Middle States is the same as blue 
grass ; but others deny its identity. If the same, it does not 
reach that degree of perfection in other localities which it 
attains in the limestone soils of Kentucky. It is liable to be 
affected by severe drought, but otherwise endures the changes 
of climate as well as other grasses. It should not be grown 
upon land which is often plowed. It starts very slowly, and 
needs four years in which to become fully developed. The 
first year after seeding, but little of it will appear, and that 


GRASSES. 


307 


will be very small and fine. The next season there will be 
a little more, the third year a great deal more, while during 
the fourth season it will make a luxuriant growth. On ac¬ 
count of this slow development, orchard-grass seed and clover 
or oat-grass should be sown with the blue grass. The other 
grasses will keep down the weeds, and give ample shade. 
The blue grass will, in time, overpower the other varieties, 
and take entire possession of the soil. About four quarts of 
seed are required for an acre. Before sowing, the land should 
be made rich, and the surface finely pulverized. This grass is 
one of the very best for pastures, and ought to be more gen¬ 
erally used. 

Meadow Fescue. — This is an early grass, which thrives on 
wet land, and gives a good quality of hay as well as excel¬ 
lent pasturage. 

Fowl Meadow. — This is a valuable grass for moist soils. 
It is very early, but, unlike most other varieties, it remains 
good for several weeks. If grown on rich land, two crops per 
year can be obtained. The quality of the hay is very good. 

Bermuda Grass. —This grass was introduced from the West 
Indies. It is a permanent plant ; once in the soil, it resists 
all ordinary efforts for its eradication. Cattle like it, and will 
thrive when kept upon it. It produces a very heavy sod, 
which is valuable to turn in as a fertilizer for other crops. 

In addition to the kinds which have been named, there 
are many others which are of different degrees of value. 
There are marsh grasses, which grow only in very wet soils ; 
prairie grasses, which grow wild at the West; and ’ several 
native grasses which appear at the South. As a rule, the 
native grasses are of inferior quality, and should be super¬ 
seded by the finer cultivated varieties. It never pays to grow 
a poor kind of grass, where a much better one can easily be 
produced. 

When grass seed is used alone, it may be sown either in 
spring or late in summer. As far as the grass is concerned, 
the former may be considered the best time, as it gives the 
plants a longer period in which to develop before they are 
cut, and enables them to obtain a stronger hold upon life. 


308 


GRASSES. . 


But this requires the use of the land two seasons in order to 
obtain the crop which should be produced in one. On this ac¬ 
count, later seeding, which permits the removal of a crop the 
first year, is usually preferred. The best time for this work is 
during the month of August at the North and September far¬ 
ther South. Sod land is often turned over for reseeding. The 
land should be plowed to a medium depth, a fair coating of 
manure should be spread upon the plowed surface, or guano or 
grass fertilizer should be sown broadcast upon it, and a wheel- 
harrow or some other good pulverizer should be used until 
the surface soil is made fine. The seed may then be sown, 
covered with a bush-harrow, and the land thoroughly rolled. 
As a rule, to which the culture of timothy is the prominent ex¬ 
ception, it is much better to mix several kinds of grass seed 
than it is to sow any one of them alone. 

The quantity of seed required will depend upon the varieties 
to be grown, and the purposes for which the grass is designed. 
Light seeding makes large, coarse stalks, and invites a growth 
of weeds. Heavy seeding makes finer stalks and nicer hay 
for cows or sheep. There are extremes in both directions, and 
both should be avoided. For pastures it is best to sow several 
different kinds, using seed with a liberal hand. One kind 
alone will not furnish as many plants or make as vigorous 
growth as a mixture of different sorts. Besides, some kinds 
ripen earlier than others, and by sowing several, a succession 
may be secured, and the pastures be kept green much longer 
than they otherwise could. In addition, cattle like a variety of 
food better than any single kind, and thrive better when fur¬ 
nished with many sorts than they do on one alone. In mow¬ 
ing-lots a larger quantity of hay can be secured, and the lields 
will remain longer in grass, if several kinds of seed are used. 
But in using different kinds of seed, a wise selection should be 
made in order to secure a good quality as well as a large quantity 
of hay. The varieties sown should ripen at the same time, and 
be grown in suitable proportions. For feeding to horses, for 
at least half of the time, timothy which is grown without ad¬ 
mixture of any kind is liked ; but for cows and sheep a va¬ 
riety is to be preferred. The following mixtures, with slight 
changes, are recommended for one acre of land : — 


SEEDING. 


309 


FOIl MOWING-LOTS. 

Orchard Grass. G lbs. Timothy. 0 lbs. 

Red Clover. 10 “ Red Top. 4 “ 

Rye Grass . 5 lbs. 


FOR PERMANENT PASTURES. 


Meadow Foxtail. 2 lbs. 

Orchard Grass. 5 to G “ 

White Clover. 5 “ 

Red Clover. 4 to 5 “ 


Rongh-st’ked Meadow Gr’s 4 “ 


Rye Grass. 4 lbs. 

Timothy. 4 to 5 “ 

Blue Grass. 4 “ 

Meadow Fescue. 4 “ 

Red Top. 4 “ 


HAY AND PASTURE COMBINED. 


Timothy. G lbs. 

June Grass. 4 “ 

Orchard Grass.4 ‘ 

Rye Grass. 4 “ 


Wood Meadow Grass.. 4 lbs. 

White Clover. 4 “ 

Perennial Clover. 2 “ 

R’gh-st’ked Meadow Gr’s 2 “ 


Sweet-scented Vernal Grass. 2 lbs. 


The care of permanent grass fields, or fields which for sev¬ 
eral years are to be kept in grass, is very simple. It is one of 
the great merits of the grass crop that it can be grown with but 
very slight expense fpr labor, and with only a moderate quan¬ 
tity of manure. The main things to be done are to give suit¬ 
able protection, avoid too close cutting, and provide a reason¬ 
able quantity of plant-food. 

Both mowing-lots and pastures should be occasionally ma¬ 
nured. If the latter can be plowed and occasionally seeded, 
it will be a great benefit except in cases of the fields, which 
are occasionally seen, in which the best qualities of grass are 
productive and permanent, and which would bo injured instead 
of improved by reseeding. On all pastures which it is not de¬ 
sirable to plow, manure of some kind, such as guano, plaster, 
and ashes or other commercial fertilizers, should be occasion¬ 
ally used. 

Upon mowing-lots the manure can be applied late in the 
fall or early in the .spring. 


HAY-MAKING. 

It is always a matter of great importance that the hay-crop 
be well secured, free from rain, and well made. In the North¬ 
ern States, farmers depend to a large extent on the hay-crop for 
the wintering of stock, and some depend wholly on it; hence 
























310 


GRASSES. 


it is very desirable that the crop be harvested in good condi¬ 
tion. Hay that is well-harvested, cut at the proper time, and 
neither under nor over dried, is very nearly as valuable as its 
equivalent quantity of green and succulent grass ; while badly- 
harvested hay, cut much too young or too old, sunburnt with 
too much exposure, or badly weathered by showers of rain, is 
so much reduced in value as to be no better, and sometimes 
worse, than so much straw. 

There is ground, therefore, for the anxiety and energy that 
are brought into play on a farm at the time of liay-harvest. 
There is plenty of excuse for the laying aside, for the time 
being, of all other farm operations that can possibly afford to 
wait, and for directing all the available force toward saving the 
all-important hay-crop in the best possible condition. When 
this is done, the farmer always feels as if a weight had been 
removed from his mind. There is some difference of opinion 
as to whether or not well-made hay is equal in nutritious prop¬ 
erties and in general usefulness to stock to the grass from 
which it was made. The grass must, as a matter of course, be 
preserved in some way for use in winter ; it cannot in this cli¬ 
mate be left on the land and consumed in situ through the 
whole of the year. If it were so left, it would not only be¬ 
come faded and weather-beaten, the nutritive properties hav¬ 
ing mostly gone back to the roots, but the cattle could not 
safely remain out-of-doors to eat it. Green grass is, of course, 
the most nearly perfect food for dairy cows, and it becomes a 
matter of importance that winter forage should differ from it as 
little as may be, that it should not suffer in feeding value, and 
that it should be very nearly as palatable as the grass was at 
the time of cutting it. When the summer’s sun is hot enough 
and not too hot, when the grass is cut at the right stage of 
growth, when the hay is carefully and intelligently made, and 
when there is no rain about, all the valuable properties of the 
grass are secured in the hay, and water only is given off in the 
drying. Even the color, the sweet taste, and the pleasant 
smell are retained, the two latter improved and the former 
not much reduced ; and the solid constituents remain in much 
the same state of combination as they were in the grass. 


CUTTING AND CURING GRASS. 


311 


Time of Cutting. — A high authority on this subject says : — 

“ The time to cut meadow-grass is when the complexion of 
the field begins to wear a brownish tinge. At this stage the 
bulk of the grasses are flowering, and some of the earliest 
ones have gone to seed. Very heavy crops should be cut 
earlier than this, particularly sewage grass, or they will be¬ 
come laid and rotten in the bottom. Clover should be cut 
when the majority of the heads are in blossom ; for if it stands 
till it has done flowering, the woody fiber increases, and the nu¬ 
tritive qualities decrease in proportion. All grass and clover 
should, in fact, be cut a little under rather than over ripe, as at 
this stage they contain a considerable quantity of sugar, gum, 
mucilage, albuminous and other soluble compounds, which are 
all liable to be washed out by repeated or long-continued show¬ 
ers of rain, and particularly so after the hay is partly made. 
While the grass is still newly cut and fresh, a coating of waxy 
or oily matter is found on the epidermis, giving it a water-proof 
covering, and protecting it from injury by rain ; this protection 
remains so long as the grass is fresh and unbruised ; but when 
it has been turned and knocked about repeatedly, the fibers are 
more or less bruised or broken, the cell-walls are lacerated, and 
the juices containing the soluble constituents begin to ooze 
out and escape, unless the drying proceeds pretty rapidly, 
sealing them up in the stems and leaves. If rain falls at this 
period, the drying is checked, the escape of the compounds is 
promoted, and fermentation sets in, during which the two most 
valuable properties of the hay are destroyed, viz., albumen and 
sugar ; ” so that in — 

Cutting and curing hay , except when grown specially 
for seed, grass should be cut before the seed has matured. As 
a rule, grass is at it's best when in the blossom. If cut much 
sooner, it is very watery and innutritious. If allowed to stand 
much longer, it becomes woody and much of it is indigestible. 
It is not well to attempt too much at a time. Cut only what 
can be properly managed. 

Grass dries much more rapidly if cut after the dew is off 
than it will if it is wet when the mowing is done. During the 
first part of the season, two days will be needed for properly 


312 


GRASSES. 


curing heavy grass. Later, when the grass is nearly ripe, it 
can be cured in one day. In order to obtain the best quality 
of hay, rapid drying will be an absolute necessity. 

The degree of drying which it receives will greatly modify 
the quality of the hay. But we do not believe in getting in 
hay, or rather grass, without any drying. Too little drying is 
worse than an excess, as it will cause the hay to u smoke,” and 
it may heat so much as to be utterly ruined. It is best to dry 
just enough so that the hay will keep well, and come out bright 
and nice in the spring. All the drying which is given after 
this point has been reached, is a decided injury. Hay should 
go into the barn or stack not crisp and dry, but slightly soft and 
moist in its own juices ; and as soon as properly cured, place it 
under cover.* 

Clover. — This is one of our most valuable agricultural 
plants. There are a large number of varieties, of which the 
red and white are of the greatest value to the farmers of this 
country. Bed clover is the most extensively grown, and is re¬ 
garded as the standard. The seed can be sown upon the snow 
in the spring, and be allowed to work its way into the soil — 
with grain in the spring or the fall, or alone or with other 
grass in August. It is important that there should be consider¬ 
able moisture in the surface soil at the time of sowing, and 
that some protection should be afforded from the heat of the 
summer sun when the plants are small. It often happens 
that clover sown in the spring with grain succeeds better than 
that which is sown alone. 

The quantity of seed to be used depends upon the soil and 
the purpose for which the crop is to be grown. From eight to 
sixteen pounds may be considered as the extremes. The more 
seed the finer the stalks, and the better the quality of the hay 
which can be made from them. When sown with the grasses, 
from four to six pounds on well prepared loams, and eight to 
twelve pounds on clay land, is about the average. 


* In packing or stacking hay, salt should be slightly sprinkled through it so as 
to destroy insects. It also aids in preserving it bright, and makes it more palatable 
and healthful for the horse. 



CLOVER. 


313 


Clover is better suited to dry land than to that which is wet. 
Its long roots enable it to resist the influence of drought to a 
high degree. 

Clover should not be pastured when very young. The cut¬ 
ting of a crop for hay should be done when the heads begin to 
turn brown, but while most of them are green. In the swath, 
unless very heavy, it ought not to be stirred open, but be al¬ 
lowed to wilt on the top. It may then be carefully turned 
over ; and when thus partially cured, place on light, slender 
cocks, and let it remain until sufficiently dry to remove into the 
barn. 

Japan clover , recently introduced from Japan, is especially 
adapted to the Southern States, not growing well above 36° 
lat., but growing with great luxuriance on the poorest soils, and 
retaining vitality in its roots in the severest droughts. It is a 
fine grazing plant, and needs no resowing and but little atten¬ 
tion on soils unfit for anything else. It furnishes good pasture. 

Mexican clover is becoming extensively grown in some parts 
of the South, and is good for green soiling and as a fertilizer. 
On thin pine lands it grows from six to eight feet branches, 
and spreads in every direction, forming a thick mat and shade 
to the earth. It makes a sweet, pleasant-flavored hay, which 
horses and cattle relish. 

Note. — The principal authorities consulted in the preparation of this and the 
preceding chapters are, Sheldon’s Dairy Farming, Harris’s Manual, Penam’s Ency¬ 
clopedia of Agriculture, Reed’s Farming for Profit (McCurdy & Co., Philadelphia), 
and files of agricultural papers. 



CHAPTER XVIII. 


FRUIT CULTURE. 


t 


M 


Fig. 318. — Cut 
too close. 


T HERE is nothing that rewards the efforts of the farmer so 
liberally as the growth of fruit, or gives such an appear¬ 
ance of comfort to the home. 
And as every farmer is more or 
less interested in fruit, we have 
had this chapter prepared for 
us by one of the best horticul¬ 
turists in the country. It is also 
important to know how to pro¬ 
tect them from the ravages of 
pests in the way of insects ; and 
we have, at considerable ex- 
Fig. 319. — Cut p enS e 5 endeavored to give such 
too long. information as would be found 
most valuable on the subject. 

The first important operation in 
growing fruit is to have it properly 
transplanted. Trees should be set out, 
as nearly as possible, in the same 
position as that in which they grew, 
as regards depth and the position of 
the roots. All mutilated and broken 
roots should be removed with a sharp 
knife, and all roots should have a 
downward tendency from the tree, al- Fig. 320 .—As 
ways digging the holes large enough should be - 
to admit the roots straight out from the tree. Never put 
F 314 ] 



Fig. 321, 













FRUIT CULTURE . 


315 


any manure in contact with the roots of any tree or plant. 
Put only finely pulverized top-soil in among the roots, press¬ 
ing all firmly by t r a m ping 
with the feet, being careful not 
to bruise the roots. Do not 
fill up around the tree above 
the surrounding surface ; and 
leave the surface earth loose, 
so as not t o turn off rains 
or water put on in dry spells. 

Put some straw litter or coarse 


IS 

jL urn 

M 

»'• a; 


II 





II 1 




Figs. 322-4. —Method of prepar¬ 
ing and adjusting grafts. 


manure around the tree, and in 
very dry weatlier, water thor¬ 
oughly not oftener than once a 
week ; too frequent drenching is 
very injurious. 

Grape-vines should be set from 
eight to ten inches deep, the ends 

of the roots cut 
back to about six 
or seven inches for 
one-year-old vines, 

and eight to ten inches for two-year-olds, the 
same general rules being observed as in setting 
trees. 

Black and red raspberries and blackberries 
should be set at least five inches deep, so that 
the canes will be supported by the earth, and 
stakes can be dispensed with in the cultivation 
in the field. 

Strawberry plants should have one third of 
the length of root cut off, and be set with the 
crown just even with the surface. 

In pruning red and black raspberries, one 
fact should be borne in mind, — that a large 
root with small top will bear larger and better-flavored fruit, 
and is not as liable to be affected by drought as a root with 
as large a top as will grow from it. We advise severe thinning 


Fig. 325. —Graft 
adjusted. 





































316 


FRUIT CULTURE. 


out and cutting back, and are confident that it will be more 
satisfactory to the grower. Plant thickly, two and one half 

feet in the row, and rows six feet apart, 
with three to four canes in a hill, and 
these pinched back in the growing season 
to form laterals, and let these be severely 
pruned. To have the ground filled with 
roots, and a less number of 
canes more evenly distrib¬ 
uted, secures us more quarts 
of fruit, which is larger in 
size, better flavored, conse- 
qu e n 11 y commands better 
prices; and then in dry 
weather, when others are 
complaining of their fruit 
drying up on the bushes, we 
will experience no such un- 



Fig. 326. — Method of ad 
justing hud. 


satisfactory results. 

GRAFTING. 

Since there are so many drawbacks or obsta¬ 
cles in the way of insect pests, droughts, and hard 
winters, none but valuable varieties of fruits 
should be grown, and these should receive the 
necessary attention to secure full crops as far as 
possible. 

For the benefit of such as may not be expe¬ 
rienced, we give a brief summary of instructions 
in the art of grafting, accompanied with illustra¬ 
tions carefully designed and executed, so as to 
render the subject plain to the reader. 

Grafting is the uniting of a shoot, or scion, 
containing one or more buds, to a stalk or root, 
with a view, by their union, to produce a superior Fig 337 
fruit upon the inferior stalk. Its object is to at- Fruit and wood 
tacli one vegetable to another which is to sustain buds - 
and furnish matter for its subsistence — to nurse it, in fact. 
There are various methods of grafting, but we describe here 




























GRAFTING. 


317 


only two kinds — approach-grafting and cleft-grafting , illus¬ 
trations of both of which are given. 

APPROACH-GRAFTING 

is an imitation of nature. We sometimes see in forests certain 
trees, particularly the hornbeam, in which a branch of one is 
firmly united to a neighboring tree of the 
same species. This process is practiced 
artificially to a great extent in gardening. 

The operator cuts corresponding slices of 
bark from two trees, brings the two equal 
places into contact, and lashes them firmly 
together with cord, which is again covered 
with some sort of clay, to keep the wound 
moist until a junction has taken place. 




CLEFT-GRAFTING, 


which is the method usually practiced, is 
operated successfully on both the trunks 
and the roots of trees. It consists simply 
in splitting a stock which has first been 
sawed off square, and inserting on each 
side a scion tapered down with a sharp 
knife to a thin wedge-shape, so that the 
inner bark of the scion and that of the 
stock will just meet. To insure this junct¬ 
ure at some point, the top of the graft is 
sometimes carried in slightly. The whole 
is then covered with grafting-wax for the 
purpose of excluding moisture and air, 
and the grafts usually take kindly, if the 
grafting be done at the right time of the year — that is, in the 
spring, before the leaves appear. The grafts may be cut any 
time in mild weather in winter, tied in small bundles, and kept 
in moist sand until wanted. By means of cleft-grafting the 
fruit-grower changes with advantage the products of trees of 
the same species, making the head bear fruit and flowers other 
than those belonging to the principal stem. 


Fig. 328.—Branch of the 
cherry. 



318 


FRUIT CULTURE. 


The only tools for grafting on the farm are a sharp panel- 
saw, a keen pocket-knife for paring the stalks and sharpening 
the grafts, a butcher-knife and mallet for splitting the stalks, 
and grafting-wax for spreading over the mutilated parts. 


THE BENEFITS OF GRAFTING. 


Old orchards of inferior fruit may be entirely remade and 
reformed by grafting the limbs with such varieties as we may 



desire. A new life is by this process often infused into the 
trees, which is due to the very severe pruning they then 
receive. In renewing an old orchard tree by grafting its 
head, it will not be a good plan to attempt the whole tree at 
once, as the pruning would be too severe, and would be fol¬ 
lowed by a profusion of succulent shoots breaking out from 
the large branches, such as are called water-sprouts. 















INSECTS INJURIOUS TO FRUIT. 


319 


Those who have practiced most, prefer at first to remove 
about one third of the limbs for grafting, and those should be 
selected at the top of the tree. The next year another third 
of the limbs may be grafted, and the remainder the year fol¬ 
lowing. A good grafting-wax is made by melting together 
four parts of rosin, two of tallow, and two of bees-wax. 

INSECTS INJURIOUS TO FRUIT. 

It is very important to every fruit-grower to protect his 
trees and vines from insect pests, as their ravages are very 
great, and are becoming more destructive each succeeding year. 


ROUND AND FLAT-HEADED APPLE-TREE BORERS. 



While these insects prefer the apple, they are at home in the 
pear and other trees. 

These pests are common almost everywhere. They attack 
the pear, plum, and sometimes the peach, as well as the apple. 
They do not confine their 
work to the base of the 
tree, but affect the trunk 
more or less throughout, 
and sometimes the large 
branches. The eggs are 
deposited late in June and 
during July, one in a 
place, on the bark of the 
tree, usually near its base. 

Within two weeks the 
young worms are hatched, and at once commence with their 
sharp mandibles to gnaw their way through the outer bark to 
the interior. 

Take soft soap, and reduce to the consistency of thin paint 
by the addition of a strong solution of washing soda in water. 
Apply to the bark of the tree, especially about the base or 
collar, and up to the crotches. If applied during the morning 
of a warm day, it will dry in a few hours, and is not easily 
dissolved by rain. This should be applied early in June and 
a second time during the early part of July. 



Fig. 331. — Larva 
of borer. 


Fig. 332. — Beetle in 
perfect state. 

















320 


FRUIT CULTURE. 


THE WOOLLY-LOUSE OF THE APPLE. 

This is the same species as the Apple-root Plant-louse, but 
in this form the insects attack the trunk and limbs of the apple- 

tree, living in clusters, and secreting ovel 
themselves small patches of a cotton-like 
covering. 

The vigorous use of a stiff brush wet 
with the alkaline solution of soap, recom¬ 
mended under the Round-headed Borer, 
will be found very efficient; or a solution 
made by mixing five pounds of fresh lime 
with one pound of sulphur and two gal¬ 
lons of water, and heating until the sul¬ 
phur is dissolved. After destroying those 
on the trunk and cutting away all suckers, 
the earth should be removed from above 
the base of the trunk, the parts below the surface cleaned, and 
fresh earth placed about the roots. 

OYSTER-SHELL BARK-LOUSE. 

This appears in the form of minute scales, about one sixth 
of an inch long, of a brownish or grayish color, closely resem¬ 
bling that of the bark of the tree, and somewhat like the shell 
of an oyster in shape, adhering to the surface of the bark, 
and placed ir¬ 
regularly, most 
of them length¬ 
wise of the limb 
or twig, with 
the smaller end 
upward. In 
some instances 
the branches of 

, Fig. 334. — Yellow-necked apple-tree caterpillar, 

apple-trees may 

be found literally covered with these scales. (See Fig. 336.) 

During the winter, the trees should be examined, and the 
scales scraped off. The insect should be fought also at the 




Fig. 333. — Flat-headed 
apple-tree borer. 









INSECTS INJURIOUS TO FRUIT . 


321 


time when the eggs are hatching, late in May or early in June, 
and the young lice are crawling over the limbs, as they are 

then tender and easily killed. With this 
object in view, the time of hatching of the 
remnants left after the winter or spring 
scraping should be watched ; and while 
the young larvae are active, the twigs 

Fig. o 35. Codling moth, g } 10n j c [ p e b rus h e d with a 
magnified. 

strong solution of soft soap 
and washing soda, as recommended under the 
Round-headed Borer, or syringed with a solu¬ 
tion of washing soda in water, made by dissolving 
half a pound or more in a pailful. 

THE APPLE-TREE TENT-CATERPILLAR. 

The Tent-caterpillar is easily detected by its 
conspicuous nest ; the larvae may easily be de¬ 
stroyed while sheltering within it. Repeated 
visits to the orchard should be made, and not a 

fragment of a 
nest be per- 
m i 11 e d to re- 


ifes; 

i 


CANKER-WORMS 

usually hatch about the time 
when the young leaves of the 
apple push from the bud, 
when the little Canker-worms 
cluster upon and consume 
the tender leaves. These 
caterpillars are called hoop¬ 
ers, because they alternately 
loop and extend their bodies 
when in motion. Tar mixed with oil to prevent its drying, and 
applied either directly around the body of the tree or on strips 
of old canvas or stiff paper, about five or six inches wide, and 
tied in the middle with a string, may be used with success. It 



Fig. 337. — Codling moth and larvae. 


Fig. 336. 
Oyster -shell 
bark-louse. 












































322 


FRUIT CULTURE. 


should bo applied as early as the latter part of October, and 
kept on until the leaves expand in the following spring. 

THE CODLING-MOTH. 

This is one of the most troublesome insects with which fruit¬ 
growers have to contend, and is found in almost all parts of 



Fig. 33S. — Male. Fig. 339. — Female. 

Apple-tree tent caterpillar. 


North America. The early brood of moths appear on the wing 
about the time of the opening of the apple-blossoms, when the 
female deposits her tiny yellow eggs singly in the calyx, or eye, 
just as the young apple is forming. In about a week the egg 
hatches, and the tiny worm at once begins to eat through the 

apple to the core. 

The most effective method yet devised for 
reducing the numbers of this insect is to trap 
the larvae and chrysalids, and destroy them. 
This is best done by applying bands around the 
trunks of the trees about six inches in width. 
Strips of old sacking, carpet-cloth, or fabric of 
any kind, will serve the purpose; and, al¬ 
though not so durable, many use common 
brown paper. Whatever material is used, it 
should he wound entirely around the tree once 
or twice, and fastened with a string or tack. 
Within such inclosures the larvae hide and 
transform. The bands should be applied not 
later than the first of June, and visited every eight or ten 
days until the last of August, each time taken off and ex¬ 
amined, and all the worms and chrysalids found under them 
destroyed. They should also be visited once after the crop is 



Fig. 340. 
Twig-girdler. 

















INSECTS INJURIOUS TO FRUIT. 


323 


secured. All fallen fruit should be promptly gathered and 
destroyed. 

THE TWIG-GLRDLER. 

This beetle nearly amputates pear twigs during the latter 
half of August and the early part of September. To subdue 



Fig. 341. — Humming-bird hawk-moth. 


the insect, all dead and fallen twigs should be gathered and 
burned. 

THE PLUM CURCULIO. 

This insect is the greatest enemy the plum-grower has to 
contend with. It is a small, rough, grayish, or blackish beetle, 
about one fifth of an inch long, with a black, shining hump on 
the middle of each wing case, and behind this a more or less 
distinct band of a dull ocher-yellow color, with some whitish 
marks about the middle ; the snout is rather short. 



324 


FRUIT CULTURE. 


When the Plum Cureulio is alarmed, it suddenly folds its 
legs close to its body, turns its snout under its breast, and falls 
to the ground, where it remains motionless, feigning death. 
Advantage is taken of this peculiarity to catch and destroy the 



Fig. 342.—Larvae of tlic grape-vine 
flea-beetle. 


pillars eat only the soft tissues 
older, they devour all but the 
growth in August. They can 


insect. A sheet is spread un¬ 
der the tree, and the tree and 
its branches are suddenly 
jarred, when the beetles fall on 
to the sheet, where they may 
be gathered up and destroyed. 

THE GRAPE-VINE BARIv-LOUSE. 

During the month of June 
there are sometimes found on 
the branches of the grape-vine, 
b r own, hemispherical scales, 
from under one end of which 
there protrudes a cotton-like 
substance, which increases in 
size until the beginning of July, 
by which time it has become a 
mass about four times as large 
as the scale. 

These scales are not usually 
found in any great abundance, 
and may be readily scraped off 
with a knife or other suitable 
instrument, which should b e 
done before the young lice es¬ 
cape. 

THE AMERICAN PROCRIS. 

The larvae of this destructive 
insect feed on vines in flocks. 
While young, the little cater- 
of the leaves ; but as they grow 
larger vines. They acquire full 
be destroyed by syringing the 







INSECTS INJURIOUS TO FRUIT. 


325 




foliage with Paris-green and water, in the proportion of a tea¬ 
spoonful to two gallons. 

THE GRAPE-VINE FLEA- 
BEETLE. 

This little beetle 
forces itself upon the 
attention of grape-grow¬ 
ers very prominently in 
the spring season, when 
it commences its work 
of destruction by eating 
away the substance of 
the buds as soon as they 
begin to swell. (See 
Fig. 342.) In three or 
four weeks the larva at- 
tains full growth, when FlG - 343 ' ~ The Amerlcaa procrls - 

it is a little more than three tenths of an inch in length. 

To destroy the beetle, it is recommended to strew in the 
autumn air-slaked lime or unleached ashes around the infested 

vines, removing and de¬ 
stroying all rubbish which 
might afford shelter. In 
the spring the canes and 
young foliage may be 
syringed with water in 
which has been stirred a 
teaspoonful of Paris-green 
to each gallon. 


THE ROSE BEETLE. 


This beetle, commonly 

Fig. 344. — Tlie vine pyralis. known as ^ Eose . bu& 

is very injurious to the grape-vine, the apple, the cherry, the 
peach, the plum, etc. These beetles sometimes appear in 
swarms about the time of the blossoming of the rose, which 
here at the North and in Canada is usually during the second 
week in June. They remain about a month. 


















326 


FRUIT CULTURE. 


When numerous, these insects may be detached from the 
vines with a sudden jar, falling on to sheets spread below to re¬ 
ceive them. They are naturally sluggish, do not fly readily, 
and are fond of congregating in masses on the foliage they are 
consuming ; and hence in the morning, before the day warms, 
they can be easily shaken from their resting-places, collected, 
and destroyed. 

The latest and best work on this subject brought to our 
notice, is published by J. B. Lippincott Co., Philadelphia, en¬ 
titled “Insects Injurious to Fruit,” from which we have taken 
the liberty of quoting. Another most excellent work quoted 
from is “Barry’s Fruit Garden,” published by the “Orange 
Judd Company,” Hew York. 


BIRDS AN AID. 

A PLEA FOR THEM. 

An important aid in combating injurious insects is birds ; 
and with the view of protecting them, I add a plea in their be¬ 
half, of which I would ask a careful reading. 

Birds are to the farmer in melody what flowers are in fra¬ 
grance to the home. There is nothing more cheering around 
the farm than the singing of birds. But they are not merely 
a source of pleasure or ornament, they have a positive sphere 
of usefulness. It is a well-known fact that were it not for the 
birds, the farmer could scarcely raise anything; for they are 
constantly engaged in the destruction of insects that prey upon 
crops, trees, and plants. Therefore every farmer ought to be 
the friend and protector of birds, and do as much for them as 
they do for him. 

The exigences of fashion have caused a most cruel and 
wanton destruction of birds for their feathers, with which to 
ornament ladies’ hats and other parts of their apparel. While, 
from a humane point of view r , this practice cannot be too 
strongly condemned, there is another aspect in which it ap¬ 
peals to the practical sense of every farmer. The very birds 
which are so sought after by the votaries of fashion are those 



PLEA FOR THE BIRDS. 


327 


which do the most efficient service for the farmer in destroying 
the insects which feed upon his crops, trees, and plants. 

We present illustrations of a few species of birds of beauti¬ 
ful plumage thus hunted for their fine feathers, regardless of 
the benefits they confer as destroyers of injurious insects. 

We cannot better enforce the appeal we desire to make 
on this subject than by quoting an extract from an eloquent 
sermon delivered in 1886 by the eminent divine, the Rev. 
Henry Ward Beecher : — 

u There is another department of the animal kingdom of 
which I wish to speak. I mean birds. I hardly know how 
this world would get along without them. They toil not, 



Fig. 345.—Warblers. 


any more than the lily, neither do they spin, h et a summer 
without birds would seem almost to be no summer at all. 


Some of the most salient of our inspirations are connected 
with bird-song. 1 do n t suppose that if you live in the city 
you know anything about it, because the little driblets of bird¬ 
songs that men hear in the daytime are no adequate revelation 
of their minstrelsy. 

u It is in the summer my habit to rise about half-past 
three of an unclouded morning — not to stay up, but at about 
four to hear the leading notes, the call of the chorister, usually 
in some near tree ; a little piping noise, as much as to say : 
















328 


FRUIT CULTURE. 


‘ My dear, are you awake ? 5 And that wakes some other one 
in a little further tree ; and one note joins to another, until the 
birds in all the neighborhood are aroused, and then all at once 
there breaks out such a choir of song of every description that 
it would seem as if the heaven was packed full of birds from 
end to end, and that the whole neighborhood was a gigantic 
organ. That holds on for half an hour or so ; then they go to 
breakfast, and I go back to bed. Their grace of motion, their 
beauty of plumage, the interesting study that there is in their 
nidification and in the rearing of their young, add also to this 



vocal reason, making the birds among our most attractive sum¬ 
mer interests. They are not only this to the fancy and to the 
emotions, but they are our benefactors. For it may be said, I 
think, that, in the temperate and tropic zones, the development 
of insect life is so enormous that if they were not to be reduced 
by the birds’ feeding upon their eggs or upon them, it would 
be almost fatal to our wheat-fields, and certainly fatal to both 
our fruits and our flowers in the garden. And every horticult¬ 
urist ought to be a benefactor of the birds ; and to the end of 
his life he won’t do as much for them as they have done for 
him. 

“Now, it has become a fashion to adorn bonnets and 
dresses with the skins of birds; and, as color is in great de- 













PLEA FOR THE BIRDS. 


329 


mand, the most beautiful of them all are selected for that 
purpose. And to such an extent is it carried that there is 
really danger that many kinds of birds will be exterminated in 
many portions of our country. They keep nobody warm ; they 
are not necessary; they serve no one end except that of taste, 
and only taste, in fashionable circles. I admit their beauty ; I 
admit the charm that there is connected with them, whether 
upon the fan, or upon the bonnet, or upon the breast, or upon 
the skirt. There can be no question of that. Nevertheless, it 
is inhuman. The slaughter of the birds that is going on is 
such as ought to arrest the attention of every Christian woman 
who decorates herself with the skins, and it ought to be with 
her a question : ‘ Am I of the spirit of Christ and of the spirit 
of humanity in indulging my sense of the beautiful by a method 
that almost insures their destruction 1 5 I do n’t suppose that 
any amount of preaching would do much good in general. 
The appeal which I make is to woman. And if there be any 
portion of the community that is more sensitive to reasons of 
humanity, that is more shocked by cruelty, it certainly is 
woman. And I have a right to ask every reflecting Chris¬ 
tian woman whether her happiness, her sense of the beautiful 
in taste, demand that she should encourage a traffic which in¬ 
sures this destruction of the feathered songsters. For they are 
brought by the hundreds of thousands into the market, from 
Canada to Florida, and from the Eastern coast to the Missis¬ 
sippi and beyond, and it increases year by year, and it will 
increase just so long as fashion demands them. 

“Now, I have long ago made up my mind that fashion was 
a thing not accessible. And, therefore, to preach to fashion is 
love’s labor lost ; but it is not imperious in this respect — it is 
optional. I am perfectly certain that if thoughtful and hu¬ 
mane Christian women would set their faces against it, the 
danger would be greatly diminished. And as all fashions are 
like tides that go out and come in, we should at least have a 
vacation in the destruction of innocent birds. We have laws 
for the protection of fish and deer, plovers and quails, and 
for nesting birds ; I think there ought also to be a law for 
the protection of birds of plumage. Some twenty-five or 


330 


FRUIT CULTURE. 


thirty years ago there were introduced into Staten Island or 
the eastern end of Long Island, hundreds of cages of the 
European skylark. They were let out in the spring, they took 
kindly to our climate, they nested and bred, and one could go 
down the Island a little way and really hear that most sono¬ 
rous chant of the skylark ascending, and it looked as though, 
at last, we had introduced a new bird, and one most delightful. 
But the German pot-hunters on Sunday took their little nasty 
guns and went out, and in less than two years they had shot 



Fig. 347. —Blue*birds. Feed on spiders, small worms, and various insects. 


them all away ; for they are one of the most easy of birds to 
be shot, and we are without them almost entirely.” 

A leading journal of New York City, the Sun, recently had 
the following array of facts on this subject: — 

U A single local taxidermist handles 30,000 bird-skins in 
one year ; 11,000 skins were brought back from a three months’ 
trip by a single collector ; from one small district on Long Isl¬ 
and, about 10,000 birds were brought to New York in four 
months’ time. In New York, one firm had on hand, Feb. 1, 
1886, 200,000 skins. But the supply is not limited by domes¬ 
tic consumption. American bird-skins are sent abroad. The 




























PLEA FOR THE BIRDS. 


331 


great European markets draw tlieir supplies from all over the 
world. In London there were sold in three months from one 
auction room 404,464 West Indian and Brazilian bird-skins, 
and 356,389 East Indian birds. In Paris 100,000 African 
birds have been sold by one dealer in one year. One Hew 
York firm recently had a contract to supply 40,000 skins of 
American birds to one Paris firm.” 

These are startling figures, and should arrest the attention 
of those of the fairer sex who encourage, by wearing the 
feathers of dead birds, the frightful destruction thus going on 
in our own and other countries. It is earnestly to be hoped 
that the noble efforts of the American Humane Society and its 
various branches throughout the country, for the preservation 
of the feathered songsters from the ruthless hands of the 
hunter who caters to the vitiated tastes of capricious and im¬ 
perious fashion, will be effectual, and that the time will come 
when the wanton killing of a bird or the despoiling of its nest 
by either man or boy, for any purpose, will not only be con¬ 
sidered disreputable, but be punished by severe legal penalties. 


Note. — The author was present when the famous and eloquent Rev. Henry 
Ward Beecher delivered a sermon in which the above plea for birds was made. It 
impressed the writer so forcibly that at the close of the service he went to the 
stenographer and arranged to obtain a copy of the part here presented. It is given 
as one of the finest tributes of the kind ever put in type. 



CHAPTER XIX. 



Fig. 348. — Teeth of the ox. 


TEETH OF CATTLE, 

I T is often of considerable importance to determine the age 
of cattle, and the common method of doing this is by an ex¬ 
amination of the horns. This, how¬ 
ever, is a very uncertain method, and 
the inexperienced are often misled by 
it. Sometimes the file, sand-paper, and 
oil are used with the intent to mislead. 
It is only in the cow that the rings on 
the horns are distinct. The first ring 
is usually, though not always, formed 
at the age of three years. If a heifer 
takes the bull at two years of age, or a 
little before or after that period, the 
first ring will appear, so that a three- 
year-old may sometimes bear the mark 
of a four-year-old. On the horns of a bull the rings are not 
seen until the age of 
five years, and occa¬ 
sionally they are not 
seen at all. In the 
ox they do not appear 
before the age of five, 
and then they are 
often indistinct. So 
that the teeth* re¬ 
main the truest crite¬ 
rion by which to judge 
the age of cattle. 

The description of the teeth is given so concisely in the 

*For diseases of the teeth, the reader is referred to page 171 in Horse Dep’t. 
[332] 



Fig. 349.—Teeth at 
birth. 


Fig. 350. — Teeth in 
second week. 


















TEETH OF CATTLE. 


333 


work of our friend, Robert Tennings, V. S. (now of Detroit, 
Midi.), on “The Horse and Other Live Stock,” that we cannot 




Fig. 351. —Teeth iu third week. Fig. 352. —Teeth after one month. 

do better than make a free use of his language in our descrip¬ 
tion. 

At birth, the calf usually has two incisors, or front teeth. 
In some cases these are just appearing through the gums ; but 




Fig. 353. — Five to eight months. 


Fig. 354. — At ten months. 


if the cow has overrun her regular time for several days, the 
teeth will be fully set, as seen in Fig. 349. 

During the second week, a tooth will usually appear on 
each side, as shown in Fig. 350. 

Before the end of the third week, the animal will usually 
have six incisors (Fig. 351). 


















334 


TEETH OF CATTLE. 



Fig. 355 


Fig. 356. 


•Fifteen months. 


In another weeli, two more will have come through, com¬ 
pleting the number of incisors, which will appear as repre¬ 
sented in Fig. 352. 

These are the 
milk-teeth, or tem- 
p o ra ry teeth. 
They wear away 
as the animal be¬ 
gins to eat solid 
food, and thus in¬ 
dicate the length 
of time they have 
been used. The 
middle incisors, 

being the oldest, first show the marks of age and wear, and 
often become somewhat worn before the corner teeth appear. 
The four inner teeth do not appear to wear so much on the 
outer edge as on the inside. At the end of eight weeks they 
are nearly as sharp as ever. After this period the edge grad¬ 
ually wears down 
until the tooth 
presents a m ore 
flattened surface, 
while the next 
outer teeth wear 
down in the same 
way. At the end 
of three months 
this wearing away 
is very apparent, 
and at four months 
all the incisors Fig. 357. 
show marks of 

wear, the inner ones showing the most. The teeth now be¬ 
gin to diminish in size, as well as to wear down, and they grad¬ 
ually separate. 

The appearance of the teeth from the fifth to the eighth 
month is represented in Fig. 353. 



— Eighteen months. 


Fig. 358. — Two years. 


















































TEETH OF CATTLE. 


335 


At ten months, the change shown in Fig. 354 is clearly 
seen. The spaces between the teeth now begin to show very 
plainly. 

At the age of one year, they usually present the appearance 
shown in Fig. 355; 
and at the age of 
fifteen m o n t h s , 
that represented 
in Fig. 356. The 
corner teeth are 
now not more than 
half their original 
size, while the 
middle teeth are 
still smaller. 



Fig. 359.—Three years. Fig. 360.—Four years. 


At the age of a year and a half, the two permanent middle 
incisors have made their appearance. Fig. 357 shows these, 
the internal structure of the lower jaw at this age, and also 
the cells of the teeth. The two middle teeth have come 
through the jaw, the next two have not yet reached the sur¬ 
face, while the third pair are just perceptible. 

At tw T o years past, the jaw usually presents the appearance 
shown in Fig. 358, four of the permanent teeth being now 

seen. After this 
the milk-teeth dis¬ 
appear slowly. 
At three years the 
third pair of per¬ 
manent teeth have 
but just appeared 
(Fig. 359). At 
four years the last 
pair of incisors 
will be through 
(Fig. 360), but the 

outside ones are not yet fully grown, as is the case in the horse 
at the same age. The two inner pairs of permanent teeth are 
beginning to wear at the edges, as shown in the cut. The ox 



Fig. 361. 


Fig. 362. — Ten years. 
































TEETH OF CATTLE. 


33 6 

can liardly be said to be full-mouthed until it has reached the 
age of five years. The whole set has now become somewhat 
worn down at the top, and on the two middle teeth a dark line 
appears in the center, along a line of harder bone. This can 
be seen in Fig. 361. 

There now comes a period of a year or two, and sometimes 
three, in which the teeth do not indicate so clearly the exact 
age. During this period the judgment must be guided by the 
extent to which the dark central lines are worn, which, how¬ 
ever, will depend in some degree upon the feeding and expos¬ 
ure of the animal. At the age of seven these lines extend 
over all the teeth. At eight years of age another marked 
change begins. A slow but perceptible process of absorption 
begins with the two middle incisors, which become smaller 
than the others. The dark lines have now become worn into 
one in all but the corner teeth. At ten years of age, four of 
the central incisors (Fig. 362) have become smaller, while the 
central marks have grown fainter. At the age of eleven, the 
six inner teeth are smaller than the two outside ones. At 
twelve years, all the teeth have become smaller, the dark lines 
have nearly disappeared, except in the corner teeth, and the 
inner edge is now worn down to the gum. 




■t 














- \ 


s 




Fig. 3(33. — Model dairy-barn. 



Fig. 364. — Convenient stall for two cows. 


22 


[337] 






















































































































































































































































































Fig. 366. — Ilay-loader. 


[ 338 ] 







































Fig. 367. — Hay-maker. 



Fig. 368. — Horse-rake. 


[ 339 ] 




















































CHAPTER XX. 


DAIRYING, 


T HE consumption of milk, butter, and cheese in this coun¬ 
try, with the amount exported to Europe, is sufficient 
alone to give a controlling direction to the finances of the 
nation. These facts have of late years contributed in a 

wonderful de¬ 
gree to encour¬ 
age and stimu¬ 
late the impor¬ 
tation and 
development of 
the best breeds 
of stock, until 
results have 
been reached as 
unprecedented 
as they are grat¬ 
ifying. 



POINTS OF A 
COW. 

The desira¬ 
ble points of a 
Fig. 369. — Model Short-horn. COW may be 

t h u s stated : — 

As the first and most essential qualification, she should 
have a good and sound constitution. Such a constitution is 
indicated by strong lungs, deep, broad, and prominent chest, 
and broad, well-spread ribs ; a respiration somewhat slow and 
regular ; a good appetite ; an abundant milk-giving capacity; 


[ 340 ] 




POINTS OF A COW. 


341 




and also a strong disposition to drink, which a large yield of 

milk almost inva¬ 
riably stimulates. 

The digestive 
organs should be 
strong and ener¬ 
getic to make an 
abundance of good 
blood, which in 
turn stimulates the 
action of the nerv¬ 
ous system, and 
furnishes the milk 
glands with the 
means of copious 
secretions. 

The m o u t h 
should be large 
Fig. 370.—Another Short-horn. and broad \ the 

eye bright and 
sparkling, but of a 
marked placidness 
of expression, 
with no indication 
of wildness ; but, 
on the contrary, of 
a mild, feminine 
look. The horns 
should be small, 
short, yellow, and 
tapering. The 
neck should be 
small, thin, and 
tapering toward 
the head, but 
thickening when it 
approaches the 
Fig. 371. — Premium Short-horn. shoulders. The 






342 


DAIRYING. 



fore quarters should be small when compared with the hind 
quarters. 

The form of the barrel should be large, and each rib project 
farther than the preceding one up to the loins. She should be 
well formed across the hips and in the rump. The spine, or 
back-bone, should be straight rather than loosely hung, or 
open along the middle part, — the result of the distance be¬ 
tween the dorsal vertebrse, which sometimes causes a slight 

depression or 
s w a y i n g in the 
back. 

The r u mp 
should be of great 
weight, a n d the 
pelvis large ; the 
organs and milk 
vessels in the cav¬ 
ities should be 
largely developed. 
The skin over the 
rump should b e 
loose and flexible. 
In fact, the skin 
all over the body 

-o ,, should be soft and 

Fig. 372. — Another head of Short-horn cow. 

mellow to the 

touch, with smooth, glossy hair. The tail should be rather 
thick at the setting on, and taper down fine below. 

The udder is of special importance. It should be large in 
proportion to the size of the animal, and its skin thin, with 
soft, loose folds extending away back, capable of great dis¬ 
tension when filled, but shrinking to a small compass when 
empty. 

M. Guenon, of Bordeaux, France, a close observer of stock, 
after long observation and experience, laid down especial rules 
for the guidance of dairymen in the selection of the best points 
for milk in cows, or what he denominates the u mirror escutch¬ 
eon.” These consist mainly in the connection between the 



POINTS OF A COW. 


343 




Fig. 373. — Heart of Long-horn. 


milking qualities of the cow and certain external marks on 
the udder, and on the space above it, called the perinceum, 

extending to the 
buttocks. T o 
these marks he 
gave the name 
of the “milk- 
mirror, 1 ’ or “es¬ 
cutcheon,” 
which consists, 
as defined b y 
him, of certain 
perceptible 
spots rising up 
from the udder 
of the cow in 
different direc¬ 
tions and sizes, 
in which spots 
the hair grows 
upward, while 
that on other 
parts of the 
body grows 
downward. 

These pecul- 
iar marks M. 
Guenon reduces 
to several dis¬ 
tinct classes, 
and these 
classes he again 
subdivides t o 
such a degree 
as to render the 

classification beyond ordinary comprehension, and practically 
worthless for reference, making them scarcely worthy the space 


Fig. 374. —Head of Long-horn. 


they would occupy should we here reproduce them. 


344 


DAIRYING. 



It would, however, be useless to advise even the ordinary 
breeder or farmer as to the class of animals he should buy or 
raise. He must be governed by the requirements of the 
market. If he sells his milk direct, then he must aim to get 
those of large milk-producing qualities ; if the milk goes to 
make butter or cheese, he should seek out the breeds known to 
excel in those directions ; whereas if meat is more salable, he 


Fig. 375. •—- Model dairy cow. 


must study to meet that want. In any event, he must aim to 
have the best animals of their class. It costs no more to feed 
and care for a good animal than it does to do so for a poor one, 
the difference being in the first cost only. 


VARIOUS BREEDS OF CATTLE. 


SHORT-HORNS. 

The highest priced cattle are the regular Short-horns, which 
are now so noted, and of which there are different breeds, each 





















SHORT- HORNS. 


345 


having its peculiar qualities, while each individual has its own 
especial characteristics. Short-horn cattle are marked by their 
symmetrical proportions, and by their great bulk on a compar¬ 
atively small structure, the limbs being generally small and 
fine. The head of the Short-horn is expressive, being rather 



fflliv 


^ S ‘ "•'|S| 


«SSI 


|6§i§J?pi 


Is* \\I 


Fig. 376. — $ 40,000 Short-horn. 


broad across the forehead, tapering gracefully below the eyes 
to the open nostrils and fine, flesh-colored muzzle. 

The eyes are bright, prominent, and of a peculiarly placid 
expression, the whole countenance being remarkably gentle; 
the horns, springing well from the head, curl downward briefly; 
and the ears are fine, erect, and hairy. The neck is thick ; the 
back broad and flat; the hind quarters long and well filled in ; 











346 


DAIRYING. 


the thighs meet low down The color varies from a soft white 
to a deep red, and the sldn is soft and mellow. 

We present in these pages a large number of portraits of 
notable specimens in the different breeds of Short-horns and 
others, as they have been developed in the process of improving 
and enhancing the value of the stock to meet the advancing 
requirements of the market, deeming this more important than 
labored details or descriptions. 


LONG-HORNS. 



Long-horned cattle once occupied a very high position 

among breeders, 
and they have their 
champions to-day 
among dairy a n d 
cattle men of stand- 
i n g. The most 
prominent breeds 
among the Long¬ 
horns are the Here- 
fords and the Dev¬ 
on s, while the 
Sussex cattle stand 
deservedly high. 
The Herefords and 
the Devons were 
formerly not re¬ 
garded with favor 
as dairy cattle, but 
both breeds are 
now turning out 
good milkers. It is 
also claimed that 
the Sussex cattle 
are latterly proving profitable for the dairy. 

The Hereford race of Long-horns are a peculiarly abundant 
flesh-producing race, displaying great aptitude to fatten, and 
are unsurpassed for early maturity. The Herefords are great 
favorites in this country as well as in Canada. 


Fig. 377. —Best illustration of the milk escutcheon. 

















FEEDING COWS. 


3 47 


The De\ on cattle are a race of Long-horns that have become 
famous throughout the world. They are not remarkable for 
giving large quantities of milk, but their milk is exceedingly 
rich. As butter-makers they are unexcelled. 

POLLED CATTLE. 

The polled cattle, popularly known in this country as 
mulley cattle, are favorites wherever they exist, and many 



of our dairymen are turning their attention to the cultivation 
of this stock, the cows of which show good milking qualities. 


FEEDING COWS. 

No branch of dairy farming is more important than the 
feeding and treatment of cows, and yet none is more gen¬ 
erally neglected. The direct influence of what the cow 
eats and drinks upon the milk she produces cannot be too 
strongly impressed upon the attention of the farmer. And 
of equal importance are the conditions under which food and 
drink are taken. If the cows be chased by dogs, or overdriven 
or worried by boys, on their way to pasture, their milk will 
surely show the effects in a deterioration of quality. If their 
shelter in winter be insufficient, and the food not sufficiently 
nutritive, the penalty will invariably be paid in a smaller milk 






348 


DAIRYING 


yield. These retributions are inevitable. One of the great¬ 
est mistakes farmers make is in supposing that they can with 
impunity keep their cows on u short commons” during the 
winter, and that they will pick up in the spring, and milk as 
well as ever. A cow reduced to meagerness by semi-starva¬ 
tion must first of all supply the wants of her system and get 
back into decent condition, before she can possibly give milk 





Fig. 380.— Jersey Short-horn cow, “Bello of Scituate.” 


in either richness or abundance. While some recover from a 
winter's starving, many never do. 

Milk from cattle fed on poor land is deficient in fatty mat¬ 
ter, and is therefore better adapted for cheese-making than for 
butter-making. Again, the more exercise an animal takes, the 
greater will be the waste or breaking up of the tissue of the 
body ; and, as this is the source from which the curd in milk 
is derived, milk produced on land whose herbage is scanty will 
contain a larger proportion of curd than milk produced on land 























































Fig. 381. — Cross of tlie buffalo, or bison, with domestic breeds of cattle. 

4 

the composition of the food in the animal producing the milk, 
is a principle fully established by the results of both experience 
and experiment. Within certain limits the milk may be made 
poor or rich by supplying poor and watery or rich fodder.” 

ARTIFICIAL FEEDING. 

In artificial feeding of cattle, the flesh-forming and heat- 
producing elements should bear a given relationship to each 
other, according to the season. If a cow is not in milk, she 


FEEDING COWS. 


349 


whose herbage is abundant. And so the milk of unduly ex¬ 
ercised cows, in whatever manner the exercise be brought 
about, whether in search of food on poor land, or in any other 
way, will likewise have a large proportion of caseine in it, and 
a small one of butter. 

Prof. G. D. Caldwell, of Cornell Univ ersity, says : u That 
the composition of the milk may change with the changes in 



































350 


DAIRYING 


may not need any more albuminoids than in warm weather; 
but she will need more heat-producing food. But when she is 
in milk, she will require a much larger proportion of albumi¬ 
noids ; so that to keep up the flow of milk she must receive 
those kinds of food in which albuminoids bear a larger pro¬ 
portion, as compared with heat-producing materials. 

For milk-producing, grass is the most perfect food for 
cows. To increase the quantity and value of milk for cheese- 



Fig. 382. — Cross-breed Jersey — Ayresliire heifer. 


making, artificial food rich in nitrogenous matters — albumen, 
caseine, legumen, etc., — may be fed ; to increase the butter¬ 
making qualities of the milk, non-nitrogenous food may be 
given, in which there is a large proportion of starch, gum, 
sugar, oil, etc. In winter it is desirable to steam the food, 
or moisten it with water or pulped turnips, and allow it to lie 
together in a heap until the fiber is softened by incipient fer- 











































PHYSIOLOGY OF MILK. 


351 


mentation. In cold weather, tepid water given to cows will 
increase the flow of milk. 

REGULATION OF FOOD. 

It is impracticable to establish any system of rules for the 
regulation of the quantity of food which dairy cows should be 
given. The capacity of each cow must govern the amount of 
nourishment she is to receive. But one point should ever be 
borne in mind, — cows should never be overfed. They should 
receive no more and no less than what they will eat up clean. 
In no department of dairy farming is intelligent and discrim¬ 
inating judgment more imperatively needed than in this ; in 
order also to have healthful, nutritious milk, the whole system 
of the cow must be in a thoroughly healthy condition. 

In the process of milking, the keeping of the teats well 
cleansed while milking, and the avoidance of permitting any 
dirt, dust, hairs, or other impurities to fall into the pail, are 
points which scarcely need to be enforced upon the attention 
of dairymen of judgment and taste. 

A cow will soon fail in her flow of milk if she is not milked 
clean each time. A good milker is almost invariably a quick 
milker ; but undue nervous excitement not only lessens the 
quantity but lowers the quality of the milk. The main thing 
to be impressed upon the mind of the dairyman is, that the 
cow being a creature of habit, she is best handled and treated, 
in everything respecting milking, by the practice of regularity 
in all movements around her during milking-time ; for when 
she is thus treated, she will be most apt to “ give down ” freely. 
More regularity can be practiced where cows are milked in the 
barn or shed than where they stand around in the open field. 

PHYSIOLOGY OF MILK. 

The basic fact upon which all calculations in regard to 
the yield in milk of different species of cows should be made, 
is that some breeds are specially adapted to butter, and others 
to cheese production — a fact that holds good, as well, to dif¬ 
ferent animals of the same breed. The Short-horns have 
generally been held to be equally adapted to butter or cheese 


352 


DAIRYING . 


making, though the Ayrsliires are decidedly better adapted to 
the latter. 

In Figs. 383 and 384 we present microscopic views of milk 



Fig. 383. —Milk for cheese. 


Fig. 384. — Milk for butter. 


from two different kinds of Short-horn cows, the former being 
better adapted to cheese and the latter to butter making. The 
milk of which Fig. 3S4 is a specimen, is better adapted to but- 



Fig. 385. — Udder of cow, stripped of skin. 


ter-making, for the reason that the cream globules, being larger, 
rise the more readily to the surface of the milk, and the cream 
is more easily churned into butter. 












PHYSIOLOGY OF MILK. 


353 


The secretion of milk is generally possible when the heifer 
is two years old ; but when the udder is irritated, milk may 
be given during the first year. 

The interior of a cow’s udder is composed of a marvel¬ 
ous ramification of ligaments and tissue, which, interlacing 
each other, support the udder in position. Blood veins, milk 
ducts, cavities, glandules, lobules, and vesicles are distributed 
throughout the udder ; and in Fig. 385 we give an illustration 



Fig. 386. —Capillary net-work Fig. 387. —Portion of udder showing arrange- 

of milk gland. mcnt of lobule and main ducts. 


of the net-work interwoven in the milk glands of this wonder¬ 
ful system. If a pliable probe be passed up the inside of the 
teat, it will traverse a duct, which opens into a reservoir com¬ 
municating with other reservoirs or with ducts ; and following 
one or other of these ducts, the probe finally comes to a small 
saccular cavity, and stops. Within this cavity and its vesicles 
and cells the fats of milk are produced, and there are numbers 
of similar cavities. 

The interplacing of the main ducts and the lobules is 
shown in Fig. 387. A microscopical examination will reveal 
that these cavities, or lobules, themselves irregular in size and 

23 





354 : 


DAIRYING. 



shape, are composed of vesicles which also vary in the same 
particulars. 

One of the lobules is shown in Fig. 388. It consists of 

sixteen vesicles, 
indicated in the 
figure; and the 
cells which the 
vesicles contain, 
wonderfully mi¬ 
nute and delicate, 
are also shown. 

The fat of the 
cow is constantly 
supplied to these 
cells, which throw 
it off in the form 
Fig. 388. — Lobule of milk gland. O f cream glob- 

u 1 e s . These 

globules, when perfected, drop off into the cavities, in which 
they come in contact with and are taken charge of by the watet 
therein, which also contains caseine, albumen, and milk sugar; 
and they are carried along through duct after duct into the 



milk cisterns, and finally they are extracted through the teats. 
The product is the emulsion we name milk. 

CONDITIONS OF THE PRODUCTION OF PURE MILK. 

The secretion of milk is influenced to a large degree by the 
characteristics of the cow. If her organs of circulation and her 
vesicular system are well developed, so that circulation and 























DEFECTS OF MILK. 


355 


assimilation are not hindered, she must show a higher secreting 
action, under similar conditions, than if she be deficient in 
these organs ; and more milk, by far, must be secreted by a 
mammary gland which is perfectly developed in all its parts, 
than by one which is smaller or stunted in its growth. And it 
may be set down as an indisputable fact, that an udder in an 
unsound condition cannot secrete pure milk. In order to have 



Figs. 391-3.—Milking-pails. 


healthful, nutritious milk, the whole system of the cow must be 
in a thoroughly healthy condition. 

DEFECTS OF MILK. 

There are many sources and causes of impurity in milk. 
One is the dampness and mustiness of dark and foul cellars, 
which produce what is sometimes called bitter milk, showing in 
dirty gray spots in the cream, and in a bad taste to the butter. 
Another is wounds in the teats, not properly cared for, and 
sometimes internal wounds or injuries. Watery milk comes 
from foul, frozen, or watery food. Perhaps the most prevalent 
cause of impure milk is uncleanness in the use of vessels and 
utensils employed in the dairy. Milk set in sour pans, or 
skimmed with sour ladles, will never yield sweet butter or fine- 
tasting cheese. The hands, the cloths, the heating apparatus, 
the walls, the floors, and every other object and appurtenance 
of the dairy-house, should be kept scrupulously clean and neat. 


















































































DAIRYING. 


3 56 


In addition to the different kinds of impure milk mentioned 
hitherto, may be mentioned granular milk, containing small 

grains of lime (animals suffering 
from which should be killed); 
blue milk (from the color on the 
surface), which assumes a very 
bad taste, and which by proper 
feeding can be remedied; and 
slimy milk, which is probably 
caused by a certain plant called 
pinguicola vulgaris, and possibly 
by unclean milk-pails. 

Fig, 394. — Pyramidal strainer. 

MILK DIFFICULT TO CHURN. 

Sometimes it happens that, notwithstanding constant churn¬ 
ing, the butter will not come. A froth is formed, of a bad 
smell and taste, which fills the whole inside of the churn. 
Careful researches by Dr. J. Leh¬ 
mann, of Munich, have proved 
that it is caused — 1. By unclean¬ 
liness of the skimmer or churn ; 

2. By a too prolonged rest of the 
milk or cream before churning; 

3. By sickly properties of the 
milk ; and 4. By partial decom¬ 
position of the caseine or other 
component part. The cream 
which one cannot churn is gener¬ 
ally bitter, of a bad smell and 
taste, which indicates a beginning 
of putrefaction. 

The celebrated Dr. Lehmann, 
of Munich, has given three very 
concise reasons for difficulty in churning : First, uncleanness 
of the skimmer or churn ; secondly, a prolonged rest of the 
milk or cream before churning ; thirdly, sickly properties of 
the milk ; and fourthly, partial decomposition of the caseine 
or other component parts. It is a notable point that he places 
uncleanness first in the list. 



Fig. 395. — Pyramidal strainer 
in parts. 







































































PRODUCTION OF PURE MILE\ 


357 


To illustrate the importance of perfect health in the cow, we 
insert the following communication, which appeared in the 
Free Press , of Detroit, Mich., on the 9th of June, 1886 : — 

To the Editor : The British Medical Journal , which is very conser¬ 
vative, very able, and opposed to everything sensational, which is the official 
oigan of the British Medical Association, in the last number which comes 
to my table, contains the following startling information : — 

“ more important report has been issued by the local Government 
board for many years than that presented by Mr. W. H. Power on March 
31, and recently published. The conclusion at which he has arrived is of 



such far-reaching importance, so unexpected, until within the last few 
months, in its nature, and so disquieting, that the reader is fain to hope 
that it must be incorrect. Mr. Power, however, leads us on from point to 
point, until the conviction is forced upon the unwilling reader that it has 
been proved, as clearly as circumstantial evidence can prove anything, that 
scarlet fever can be produced by the milk of cows suffering from a disease 
so slight in its local manifestation as almost to escape attention, and pro¬ 
ducing so little disturbance of the general health of the cows that their 
appetite is not impaired, nor the quantity of milk which they yield 
diminished.’ 

“I have carefully examined a summary of the evidence, which is very 
strong, and produces upon my mind the same impression as that produced 
upon the mind of the editor of the British Medical Journal, and leads me to 
utter a word of warning. Constant scarlet fever in Detroit may have the 



























































































































































































358 


DAIRYING. 


same origin. The only remedy in the hands of the people is to boil milk 
before giving it to children. The matter is undergoing the most thorough 
re-investigation in London, and is very alarming, if true. 

“O. W. Wight, M. D., Health Officer.” 

Whenever there is the least want of condition, the milk 

should be regarded with suspicion, 
and not used for family purposes, and 
should be submitted to the closest 
inspection, without the least delay. 

Fig. 397.—Pan for setting milk. PRESERVATION OF MILK. 




A new method of preserving milk in its natural state is 
adopted in Germany. The process consists in heating the milk 
in closed vessels, such as glass bottles, to beyond the boiling 
point, so as to expel all air-containing germs. The bottles are 
filled with milk almost to the commencement of the neck, 
leaving a considerable space between the milk and the cork, 
which latter is 
then driven in 
so far as to al¬ 
low a space of 
about half an 
inch between its 
upper surface 
and the top of 
the neck. A lay¬ 
er of paraffine 
wax is then run 
in, and thereon 
is placed a cork 
disc, which, by 
means of a sta¬ 
ple closure, is 
kept from ris¬ 
ing. A num¬ 
ber of bottles 

so filled and prepared are placed in a chamber or vessel that 
can be hermetically closed, and able to withstand an inner 


Fig. 398. — Revolving milk-shelves. 











































































































































































PRESERVATION' OF MILK. 


359 


pressure of four or five atmospheres. Here steam, of about 
two and a half to three atmospheres’ pressure, and having a 
temperature of the same degree as the milk in the bottles, is 
introduced, which, on expanding, reduces the space between it 
and the cork, and through the paraffine rendered liquid. Care, 
however, is taken to see that the reduction of the space is not 
sufficient to allow of the milk reaching the cork. The cham¬ 
ber is now cooled down, the bottles removed, and, when cold, 
the provisional staples taken off. The cork itself is also pro¬ 
tected from any germs entering if from the outside, by the con¬ 
gealed layer of paraffine, a part of which has entered the cork 



Fig. 399. — Cooley’s Fig. 400. — Utica cream Fig. 401. — Milk Aerator, 
milk-can. strainer. 


when in a liquid state under the pressure in the chamber. 
Milk preserved by this method is said to keep fresh for years, 
and to have exactly the same taste as new milk. 

BUTTER-MAKING. 

The dairy should be cool, airy, dry, and free from vermin 
of all kinds. To prevent the intrusion of flies, the windows 
or ventilators should be covered with wire gauze. The floor 
should be laid with tiles. Cleanliness is of the utmost conse¬ 
quence in dairy management, and if not strictly looked after, 
is sure to cause serious loss. 

Every article in which milk is placed,—more especially 
when made of wood, —should be washed in boiling water, with 




































































































































360 


DAIRYING. 


a little soda or lime dissolved in it. If milk should happen to 
be sour in any dish, the acid thereby generated will injure any 
which may be afterward put into the dish; but if washed in 
water in which alkali has been dissolved, the acid will be de¬ 
stroyed. 

Milk. — “ Of the milk drawn from any cow at one time, 
that part which comes off at the first is always thinner, and 



Fig. 402. —Weldon’s cream-raising apparatus. 


of a much poorer quality for making butter, than that after¬ 
wards obtained ; and this richness continues to increase pro¬ 
gressively to the very last drop that can be obtained from the 
udder. 

“If milk be put into a dish and allowed to stand until it 
throws up cream, the portion of cream rising first to the sur¬ 
face is richer in quality and greater in quantity than that which 
rises in a second equal space of time ; and the cream which 
rises in the second interval of time is greater in quantity and 
richer in quality than that which rises in a third equal space of 
time ; that of the third is greater than that of the fourth, and 
so of the rest; the cream that rises continuing progressively to 
decrease in quantity, and to decline in quality so long as any 
rises to the surface. 





































































































































































B UTTER - MAKING. 


361 




Fig. 403. —Davis’s Oscillating Churn. 


‘ 4 Thick milk always throws up a much smaller proportion 
of the cream which it actually contains than milk that is thin¬ 
ner ; but the cream is of a richer quality ; and if water be 
added to that thick 
milk, it will afford a 
considerably greater 
quantity of cream, and 
consequently more but¬ 
ter, than it would have 
done if allowed to re¬ 
main pure ; but its qual¬ 
ity is, at the same time, 
greatly debased. Ev- 
ery cow's milk should 
be kept separate till the 
peculiar properties of 
each are so well known 
as to admit of their be¬ 
ing classed, when those 
that are most nearly allied may be mixed together. When it 
is intended to make butter of a very fine quality, reject en¬ 
tirely the milk of all those cow r s which yield cream of bad qual¬ 
ity, and also keep the milk that is first drawn from the cow at 
each milking entirely separate from that which is last obtained, 

as the quality of the butter 
must otherwise be greatly de¬ 
based, without materially aug¬ 
menting its quality. For the 
same purpose take only the 
cream that is first separated 
from the first d r awn mil k. 
Butter of the very best quality 
can only be economically made 
Fig. 404. — Section of osciiiat’g churn, in those dairies where cheese 

is also made ; because in them 
the best part of each cow’s milk can be set apart for throwing 
up cream, the best part of this cream can be taken in order to 
be made into butter, and the remainder, or all the rest of the 










































362 


DAIRYING. 


milk and cream of the dairy, can be turned into cheese. The 
spontaneous separation of cream and the production of butter 
are never effected but in consequence of the production of acid 
in the milk. Hence it is that, where the whole milk is set 
apart for the separation of cream, and the whole of the cream 
is separated, the milk must necessarily have turned sour before 
it is made into cheese ; and no very excellent cheese can be 
made from milk which has once attained that state.” 

In the production and preparation of milk, either for butter 
or cheese making, or for the milk-delivery trade, we cannot 



Fig. 405. —-Whipple’s rectangular churn. Fig. 406. — Victoria churn. 


too strongly impress the supreme importance of cleanliness in 
every stage of the industry, and of pure air and ventilation, 
not only for the cow, but for the milk, the butter, or the 
cheese produced from her ; for a lack in these essential mat¬ 
ters, nothing will make up. Those who have achieved the 
greatest success and the highest distinction as butter or cheese 
makers, have been especially noted for their cleanliness and 
neatness in every department and detail. 

CHURNING AND BUTTER. 

Great care should be taken to wash churns thoroughly with 
boiling water, both immediately after they have been used, 






















B UTTER - MAKING. 


363 


and before they are again to be put in operation. Those 
churns which admit of being easily cleaned are always to be 
recommended, even though they should not be so elegant in 
construction. 

The length of time which the cream should stand before 
churning, has never been clearly ascertained ; from three to 
seven days, however, may be considered as the proper period. 

Temperature. — A more important matter than the length 
of time which cream requires to stand, is the degree of tem¬ 
perature at which the cream will turn into butter. This has 
been ascertained from ex¬ 
periment to be from 45° 
to 15° Fahrenheit. The 
best quality of butter is 
obtained at a temperature 
of 51° according to exper¬ 
iments, and the greatest 
quantity at a temperature 
of 56°. During the pro¬ 
cess of churning, the agi¬ 
tation will increase the 
heat to about 5° more than 
it was when the cream 
was put into the churn. 

The operation of cliurn- 
. . . . , . Fig. 407. — Blanchard churn, 

mg, whether it be ot cream 

alone, or cream and milk, is performed in the same manner. 
Milk requires more time than cream to complete the process, 
from two to three hours being considered necessary, while 
cream alone may be effectually churned in an hour and a half. 
It is necessary that the operation should be slow in warm 
weather ; for if done too hastily, the butter will be soft and 
white. If the cream is at too high a temperature, the churn 
should be cooled with cold spring water, to reduce it to the 
proper degree of heat. In winter, again, the operation of 
churning should be done as quickly as possible, the action be¬ 
ing regular ; and the churn should be warmed, to raise the 
temperature of the milk or cream. The air which is generated 






































364 


DAIRYING. 


in the churn should be allowed to escape, or it will impede 
the process by the froth which it creates. 

After the churning is performed, the butter should be 
washed in cold spring water, with a little salt in it, two or 



three times, to extract all the milk which may be lodged about 
the mass. The extraction of the milk from butter will reduce 
its weight. 

Salting. — After the butter has been worked over, and the 
milk has been carefully extracted, spread it out thin on a table, 



Fig. 410.—Improved butter-worker. 


first having weighed it, and scatter over it the finest table-salt, 
which should be worked in by pressure, and by folding and 
refolding. The proportion of salt used is too often regulated 
















































BUTTER - MAKING. 


36h 


by guess-work. According to taste or requirement, half an 
ounce to an ounce of salt to a pound of butter will constitute 
the limit; the best butter-makers seldom use over three fourths 
of an ounce, while many never exceed half an ounce. An ex¬ 
pedient mixture will be found to be the following to 22 lbs. of 
butter: Salt, 16 oz. *, saltpeter, one teaspoonful 5 white pow¬ 
dered sugar, one tablespoonful. 

Buttermilk .—If skimmed milk has been employed for 
churning, the buttermilk is thin, poor, and easily sours ; but 
if from the churning of the entire milk, the buttermilk is more 



thick and rich, and is considered by many a delicious beverage. 
Good buttermilk is, at all events, exceedingly wholesome and 
nutritious, and sells readily. 

PACKING AND SHIPPING. 

The packing of the butter for shipping should be done not 
later than the third day. Pack it down solid in stone jars if 
for your own winter use, or in firkins if for shipping. Sprinkle 
a little salt on the surface, and covering it with a thick, fine 
cloth, put on the lid, and place the jar in a dry, cool place. It 
is better to fill the vessel with one churning ; but if not able to 
do so, pack in each churning solid, and exclude the air until it 
is full, by pouring over it a strong brine, to be poured off 
when ready to be filled. 

















































































366 


DAIRYING. 


CHEESE-MAKING. 

The greatest difference between butter-making and cheese¬ 
making lies in the fact that whereas inferior butter is scarcely 
tolerable, inferior cheese is very generally tolerated, and some¬ 
times by persons of very fair taste in other things. And there 
being a more variable standard in cheese-making than in but¬ 
ter-making, it is far more difficult to present to the reader any 
generally recognized set of rules or principles for guidance in 



Fig. 413. —Curing-room, Whitesboro cheese-factory. 


the former than in the latter. The most practical oenefit we 
can confer upon the dairyman in reference to this department 
of his industry, will be to furnish him some general facts re¬ 
garding the process of cheese-making as carried on by the most 
experienced dairy farmers, together with representations and 
descriptions of the implements and devices employed by them. 

Cheese is made from caseine, an ingredient of milk held 
in solution by means of an alkali which it requires the pres- 
























































CHEESE - MAKING. 


367 


ence of an acid to neutralize. This, in modern manufacture, 
is artificially added to form the curd ; but the acidity of milk, 
after standing, acts in the same manner to produce coagula- 



Fig. 414. —Self-heating milk-vat. 


tion. This is due to the change of the milk-sugar into lactic 
acid. 

All cheese consists essentially of the curd mixed with a 
certain portion of the fatty matter and of the sugar of milk. 
But differences in the quality of the milk, in the proportion in 
which the several constituents of milk are mixed together, or 
in the general mode of dairy management, give rise to varie¬ 
ties of cheese almost without number. Nearly every dairy 


Fig. 415. —Improved curd-drainer. Fig. 416. — Rack of curd-drainer. 

district produces one or more qualities of cheese peculiar to 
itself. It is obvious that whatever gives rise to natural differ¬ 
ences in the quality of the milk, must affect also that of the 
cheese prepared from it. If the milk be poor in butter, so 
must the cheese be. If the pasture be such as to give a milk 
rich in cream, the cheese will partake of the same quality. If 




































































































































368 


DAIRYING. 


the herbage or other food affect the taste of the milk or cream, 
it will also modify the flavor of the cheese. Still further dif¬ 
ferences are produced according to the proportion of cream 
which is left in or added to the milk. Thus, if cream only 
be employed, we have the rich cream cheese, which must be 
eaten in a comparatively recent state. 

MILK-VATS. 

In the remarks on butter-making, we have fully outlined ' 
the proper preparation and treatment of milk in the prelimi¬ 
nary stages. The first desideratum in cheese-making is ade- 



Fig. 417. Fig. 418. 

Curd-knives. 




Fig. 419. Fig. 420. 

Stirring-rakes. 


quate milk-vats. The milk, having been carefully strained 
into the vat, should be set for 2d, 36, or 48 hours, according 
to circumstances, and all the cream that has risen, taken off 
with care. The skimmed milk is then heated to Y5° or 80°, 
when the buttermilk taken from the cream in butter-making 
may be added, after which the mass may be further heated to 
85° or 90°, and then the rennet may be added in the propor¬ 
tion of one pint to eighty gallons of milk. When the rennet 
has been thoroughly mixed with the milk, the vat is covered 
for from 30 to 50 minutes, according to circumstances, at the 























































CHEESE - MAKING. 


369 


end of which time coagulation ought to be complete. As soon 
as the curd, which is the coagulum thus produced, is well sepa¬ 
rated from the whey, the latter is drawn off, leaving the curd 
perfectly sweet. From this point the object is to get to press 
as soon as the curd is sufficiently cool, which is effected by 
pouring on cold water till the temperature is reduced to about 



70°. The curd is next salted, — 3 lbs. to 100 is a good pro¬ 
portion,— the salt being rapidly and evenly mixed in; and 
then the curd is ready to put into the press. Some thoroughly 
drain the curd before putting it to press, but the best cheese- 
makers consider it of more importance to get it to press while 
it is still sweet, as the whey will be strained out in the press. 

24 





















































































370 


DAIRYING. 


There are, of course, many methods for making cheese, 
widely different from the one we have described ; but we have 
sought to present simply the average process in this country. 

Curing. — This has very much influence upon the after 
qualities of the cheese. The care with which they were 
salted, the warmth of the place in which they are kept dur¬ 
ing the first two or three weeks, the temperature and closeness 
of the cheese room in which they are afterwards preserved, 
the frequency of turning, of cleaning from mold, and rubbing 
with butter ; all these circumstances exercise a remarkable in¬ 
fluence upon the after qualities of the cheese. Indeed, in very 
many instances, the high reputation of a particular dairy dis¬ 
trict or dairy farm is derived from some special attention to 
one or another or to all of the apparently minor items of its 
process. 



Fig. 423. — Improved milk-vat. 

































































DISEASES 


-OF -- 

Cattle, Sheep, Swine 


Poultry, Etc. 


• ' V 































CHAPTER XXI. 


CARE, GIVING MEDICINE, PULSE, RESPIRATION, 

I N considering the diseases of cattle or other domestic ani¬ 
mals, it is well to remind the reader that, however careful 
the instructions or full the details which may be given, the real 
point of importance is the prevention of accident or disease. 

Next in importance is the selection of such remedies as are 
most simple and safe in their application and effect. There 
should be no want of proper nursing in emergencies and dur¬ 
ing conditions of debility or exposure. Good and sufficient 
food, pure water, clean and well-ventilated stables, are essen¬ 
tial. There should also be provision for shade in summer, and 
care taken to prevent harassing by dogs at any time. The im¬ 
portance of these points will be apparent when the causes of 
many fatal and parasitic diseases are explained. For instance, 
the sudden and rapid generation of gas (hoven), is the result of 
feeding on too rank or moist pasturage. It is well, therefore, 
to avoid pasturing in low or marshy grounds. This, and other 
precautions, needless to mention here, require constant observ¬ 
ance in order to prevent accident and disease. 

Medicines should always be given to cattle in a liquid form. 
It is often well to add some mild stimulant, as ginger or mus¬ 
tard, to arouse action in the first three stomachs, and hasten 
the passage of the medicine to the fourth stomach and the in¬ 
testines. The doses given to cattle are, as a rule, nearly double 
those given to horses ; and there is a marked difference in the 
action of certain well-known remedial agents. Aloes, from its 
irregular and uncertain action, is of little value for cattle, 
though very efficient with horses, while Epsom salts is an ex¬ 
cellent purgative. 


[ 373 ] 



374 


DISEASES OF CATTLE. 


Every one who attempts to treat a diseased animal should 
be thoroughly familiar with its appearance in a condition of 
health. The normal pulse, respiration, and temperature need 
to be known, so that any variation can be immediately recog¬ 
nized. The pulse is conveniently felt at the jaw. Here the 
submaxillary artery, coming from the inside, passes over the 
lower edge of the bone, and mounts upward on the outer side 
of the face, in front of the large, flat muscle which closes the 
jaw. The artery is felt by means of the first and second fin¬ 
gers, which are pressed upon it towards the inner side of the 



Fig. 425. —FeeliDg the pulse in the ox. 


bone, while the thumb is placed outside, so as to maintain a 
steady pressure. The pulse may also be felt over the middle 
of the first rib, or at the root of the tail. 

The number of pulsations in health differs at different ages. 
In young cattle, it is from 55 to 65 beats per minute ; in adults, 
from 45 to 50 ; and in old cattle, from 40 to 45. 

Respiration should be noted as to frequency and character. 
This may be determined by placing the ear over the chest. 
The number of respirations per minute, usually from 10 to 15, 









PL EURO - PNEUMONIA. 


375 



is in the ratio of 1 to 4-J pulse-beats, nearly as can be easily 
counted by noting the heaving of the chest. 

PLEURO-PNEUMONIA. 

This is practically an incurable disease, and we can give 
no remedy for it. It is a malignant fever, almost entirely 
confined to cattle, and, on account of its contagious nature, 
spreads with great rapidity. Heretofore it has been confined 
chiefly to the regions east of the Alleghanies, but recently it 
has threatened an invasion of the Central States bordering on 

the Mississippi River. So 
fatal and contagious is this 
disease, and so uncertain are 
all known remedies, that 
stamping it out by killing the 
affected animal, as soon as 
its symptoms are recognized, 
is the usual method of deal¬ 
ing with it. Burying the 
carcass deeply, or burning it 
and disinfecting thoroughly, isolating suspected or exposed 
animals, and using disinfectants in all places where the animal 
virus may be present, are the only measures that can be de¬ 
pended on to check its course. 

The disease may be conveyed by close proximity to the ex¬ 
cretions of affected animals, as well as by actual contact. Like 
other contagious diseases, this has a period of incubation, in 
which the poison lies dormant, without any special indication 
of its presence. This period may extend, in very malignant 
cases, from four to six weeks, when the virulence of the 
epidemic is subsiding, or in cases where the epidemic is of a 
mild form. 

The first stage of the disease is indicated by a rise of tem¬ 
perature, the thermometer indicating 103° to 106° F. There is 
an increased frequency of the pulse, loss of appetite, a staring 
condition of the coat, a hard, dry cough, shivering, diminution 
of milk, dry muzzle, hot mouth, scanty, high-colored urine, and 
tenderness on pressure between the ribs over the lungs. In a 


Fig. 426. — Epizootic plcuro-pneumonia. 




376 


DISEASES OF CATTLE. 


few days the breath becomes fetid, the bowels constipated, the 
cough more frequent and troublesome, and the skin is yellow 
and scurfy; the pulse becomes full and rapid, numbering 80 to 
100 beats per minute, and moans of pain accompany percussion 
over the lungs. The animal endeavors to facilitate breathing 
by extending the nose and neck in a straight line, the elbows 
being turned out, the back arched, and the hind legs drawn up 
under the body. (See Fig. 426.) Later on, a watery and some¬ 
times purulent discharge flows from the eyes and nose, obstinate 
constipation may be succeeded by a thin, fetid diarrhea, the ex- 



Figs. 427, 428. — Phases of pleiiro-pneumonia. 


tremities, ears, and horns are cold, the tongue is clammy, the 
animal grows weaker and weaker, and at length dies. 

In the early stages of the disease, percussion of the chest 
gives a clear and resonant sound ; later, the sound will be dull 
and heavy, on one or both sides, according to the extent of the 
lung affected. If both lungs are affected, the animal almost 
invariably dies. 

No reliable treatment for this disease is known ; hence we 
do not attempt to give any. It is cheaper and safer to stamp 
out the disease by killing the patient at once, than to risk the 
spread of the contagion, in the doubtful experiment of treat¬ 
ment. The well animals should be isolated, and the stables 
and sheds thoroughly disinfected. This may be done by clos- 






ANTHRAX, CIIARB ON, ETC. 


377 


ing them tightly, and burning sulphur in them for two or three 
hours. After this, the walls and wood-work should be carefully 
whitewashed. 

Anthrax, charbon, bloody murrain, bacteridien, or 

CHARBONOUS FEVER. 

This is a malignant and contagious disease of the blood, 
common to cattle, but communicable to all domestic animals. 
It is particularly fatal in 
sheep and swine. It may 
be communicated to man, 
and is then known as 
u Malignant Pustule.” In 
France, where it is very 

p 0 ■yr 0 O£lH- 0 cI ^ ig» 430. BlftcHc^ or buctdici charbon. 

Charbon , from the word meaning u a coal,” because the part 
affected turns dark purple, or nearly black, from the decompo¬ 
sition of the blood. This peculiarity of the disease has given 
rise to such names as u black leg,” “black quarter,” “black 
tongue,” and “bloody murrain,” which are common names for 
two kindred maladies. The contagious principle of anthrax is 
due to the presence in the blood of rod-like, vegetable organ¬ 
isms, known as bacteria , 
or specifically, Charbon 
bacteridia (Pasteur), or 
bacillus anthracis . The 
vitality of these mi¬ 
crobes is wonderful. 
Grain and hay grown 
on the soil where dis¬ 
eased animals were 
buried, have been 
known to communicate 
the disease; while 
strong alcohol, and even 
stronger drugs, will not affect their virulence. 

Anthrax, it seems, occurs most frequently on low, periodic¬ 
ally flooded, and swamp lands, where there are stagnant pools 





378 


DISEASES OF CATTLE. 


and miasmal exhalations favorable to the life of germs, or in 
localities where the water is contaminated by excreta or sewage. 

The most common and the most frequently fatal form of 
anthrax in cattle, in Europe, is marked by no external lesions. 
The virulence of the disease expends itself on the internal 
organs, and is sometimes called Anthrax or Splenic fever. So 
rapid is its course, that frequently no indications of illness are 
noticed. What the night before seemed a healthy animal, may 
be found dead in the morning. When there is time to note 
the symptoms, it is found that there is general trembling, the 
pulse is rapid, weak, and nearly imperceptible, the eyes are 
red, the mucous membranes are infected, and often show 
purple spots. The extremities are cold, and the respiration 
labored and painful, and the urine becomes bloody. These 
symptoms increase in intensity ; there is a fall of temperature, 
a bloody, spumous discharge conies from the nostrils, there are 
colicky pains, mortification sets in, and death follows in from 
twelve to twenty-four hours. 

Gloss Anthrax , Black Tongue , Blain , or Malignant Bore 
Throat , is that form of Anthrax which localizes itself on the 
tongue and fauces. It is now conceded by many to be of the 
nature of Black Leg. 

Black Leg is a malignant form of Anthrax localized in the 
leg, tongue, shoulder, side, etc. Cattle of all ages are subject 
to it, but it occurs almost exclusively in stock from six months 
to one or even two years old which have been changed from a 
poor pasture to rich, low land, or which are in rich condition 
generally. It is due to a bacteria. The high state of plethora 
induced, and the work and growth of those bacteria, result in 
swelling in some part, usually the shoulder, hips, or hock, 
which is rendered hot and painful. (See Fig. 429.) The 
disease rapidly increases, and we notice a lameness of the 
limb. There is marked tumefaction and stiffening ; mortifica¬ 
tion sets in ; the limb or affected part becomes cold, and crepi¬ 
tates under pressure, in consequence of an accumulation of gas 
in the subcutaneous cellular tissue. The constitutional symp¬ 
toms are the same as in acute fever. Some few cases recover 

slowly. 

«/ 


EPIZOOTIC APHTHA. 


379 

Treatment .—With the first form the animals usually die 
from the violence of the attack, which precludes successful 
treatment ; but in a later stage, when its violence is abated, 
it sometimes submits to treatment. But as a general thing it is 
so malignant that it is considered useless for farmers to attempt 
more than preventive measures. 

EPIZOOTIC APHTHA, OR FOOT AND MOUTH DISEASE. 

This highly contagious though rarely fatal febrile disease 
has prevailed in this country since its introduction in 1869 ; it 
has been observed in cattle, sheep, and pigs. 

The incubative period extends from twenty-four hours to 
three or four days. The early symptoms are a shivering fit, 



(Mouth affected.) (Feet affected.) 

Figs. 431, 433. — Epizootic aphtha. 


succeeded by a slight dullness, staring coat, husky cough, ele¬ 
vated temperature, with increased frequency and hardness of 
pulse. There is a greater flow of saliva, which becomes ropy 
from mixture with mucus. (See Fig. 431.) If the mouth be 
examined, vesicles, or blisters, will be observed, varying in 
size from a pea to half a dollar. In some instances they are 
found between the clefts of the hoofs, and on the coronets, 
along the upper margin, and occasionally on the udder. The 
blisters soon open and discharge their contents, leaving raw 
and sensitive surfaces, which cause great pain. 

Mild cases require little treatment. While the mouth is 
sore, give plenty of water, and food in liquid form ; an ounce 
of chlorate of potash or borax may be added to each bucket- 













380 


DISEASES OF CATTLE. 


ful of water. The feet should be kept clean, and washed fre¬ 
quently with one of the following lotions : — 


Acetate of lead 
Carbolic acid. . 
Water. 


1 oz. 
1 oz. 
1 qt. 


Or — 


Sulphate of iron (copperas). 2 oz. 

Water. 1 Pt 

If extensive suppuration and sloughing oc¬ 
curs, apply the following three times a day : — 

Carbolic acid. J oz. 

Glycerine. 2 oz. 

Sweet oil.. 2 oz. 

Prof. Gamgee recommends the following, 
to be sprinkled on the ulcer : — 

Powdered chalk.. 4 oz. 

“ charcoal. 1 oz. 

“ alum ... 2 oz. 

Sulphate of zinc. ^ oz. 

Mix. 

To protect the spaces between the digits 
from irritation, from dirt, straws, etc., the feet 
may be bound up, after being dressed with 
bandages of old cotton or linen, as shown in 
Fig. 433. 

Epizootic Aphtha is readily transmitted to the human fam¬ 
ily by the milk of diseased animals, and also by inoculation. 
The poison spreads with great rapidity, and the disease often 
proves a forerunner of other diseases. 



Fig. 433.—Mode of 
dressing hoofs. 


DISEASES OF THE RESPIRATORY ORGANS. 

In diseases of the respiratory organs, when the inflammatory 
process is located in the head, we have catarrh; when in 
the larynx or throat, laryngitis, sore throat, or malignant sore 
throat; and if the bronchial tubes become affected, bronchitis. 
When the connective tissue of the lungs becomes involved, we 
have catarrhal and croupous pneumonia. If the pleura, the 

















CATARRH— COLDS. 


381 


membrane covering the lungs and the walls of the chest, is 
inflamed, we have pleurisy. When both the pleura and the 
lungs become inflamed, we call the disease pleuro-pneumo- 
nia. If the mucous membrane of the lungs and lung tissue 
becomes involved, we have bronchi-pneumonia, or catarrhal 
pneumonia. 

CATARRH — COLDS. 

Catarrh is an inflammation of the mucous membrane of 
the nose and sinuses of the head, frequently involving the 
eyes, throat, and air passages. It is usually brought on by 
sudden changes of temperature, especially when animals are 



Fig. 434. — Application of steam to the nostrils. 


badly fed. Damp, badly drained, and poorly ventilated stables, 
or those built so as to allow exposure to drafts and storms, 
are predisposing causes. 

Symptoms . — The mucous membrane of the nose and eyes, 
at first red and dry, soon becomes moist with a watery discharge, 
which eventually becomes copious, dense, and opaque. (See 
Fig. 436.) The eyelids are swollen, there is sneezing, and 
sometimes a cough. Febrile symptoms occasionally run high, 
with loss of appetite, suspension of rumination, shivering fits, 
































382 


DISEASES OF CATTLE. 


and a staring coat, constipation, scanty urine, etc. If the sys¬ 
tem is still exposed to the cause of the disease, and proper 
treatment is neglected, chronic nasal catarrh, malignant catarrh, 
or sporadic pleuro-pneumonia may develop. 

Treatment. —If diarrhea is present, give at once the follow¬ 
ing :— 

Tincture of opium (laudanum). 1 oz. 


Aromatic spirits of ammonia. 1 oz. 

Infusion of quassia.1 pt- 


If the bowels are constipated, a mild laxative, like the 

following, should be given : — 

Epsom salts. 8 to 12 oz. 

Ginger... 1 oz. 

Gentian, powdered.... 1 oz. 

A pint of linseed oil or 
melted lard will in many cases 
answer the purpose. 

To promote a free discharge 
from the nostrils, and relieve 
difficult breathing, the head 
may be steamed in a nose-bag. 
At the bottom of the bag, which 
is suspended from the horns, a 
small quantity of chaff or saw¬ 
dust is put. To this may be 
added a little turpentine or vinegar. From time to time pour 
boiling water through a hole in the bag. 

If the fever runs high, the following may be used two or 
three times a day, in conjunction with the steaming: — 



Fig. 435. —Nose-bag for steaming 
nostrils. 


Tincture of aconite .5 to 10 drops. 

Nitrate of potash (saltpeter).1 to 2 dr. 


Allow an abundance of water, and give warm liquid food. 
Green grasses and roots may be fed if available. 


MALIGNANT CATARRH. 

This is a non-contagious, specific febrile disorder. It not 
unfrequently attacks one or two of the herd, and leaves the re¬ 
mainder unaffected. 










MALIGNANT CATARRH. 


383 


There is marked fever at the commencement, and the visible 
mucous membranes are purple and dry. Later there is extreme 
prostration, and ulceration of the mucous membranes. There 
is an abundant flow of saliva at 
the commencement, and soon the 
eyes and nose discharge a watery 
fluid ; the eyes are closed and 
swollen, bowels constipated, dung 
black and hard, but diarrhea soon 
ensues, and the urine is high-col¬ 
ored and scanty. 

Treatment. — Remove the ani¬ 
mal to comfortable quarters. In 
the early stages administer a laxa¬ 
tive of Epsom salts, or the follow¬ 
ing : — 

Linseed oil.. 

Sulphuric ether.1 oz. 

Infusion of quassia. .4 oz. 

After this, to allay 
fever and lessen the in¬ 
flammation, give the fol¬ 
lowing three or four times 
a day in water : — 

Spirits nitric ether. . . 2 to 4 dr. 
Acetate of ammonia. 2 to 4 oz. 

Use locally, at the out¬ 
set, warm water fomenta¬ 
tions, with 2 to 4 drams of 
borax to a quart of water. 
Afterward, ul cerations 
may be dressed with solu¬ 
tions of carbolic acid or 
chloride of zinc. The cor¬ 
nea of the eye can be 
touched twice a day with 
the nitrate of silver solution, ten grains to an ounce of water, 
applied with a camehs-hair pencil; but not to the exclusion 



Fig. 43T. — Malignant catarrh. Second 
stage. 



Fig. 436. — Malignant catarrh. 
First stage. 





384 


DISEASES OF CATTLE . 


of thorough cleansing with the borax solution several times 
a day. 

v 

LARYNGITIS, OR SORE THROAT. 

This may exist independently of, or in connection with, sim¬ 
ple catarrh of the head and nose. 

Treatment. — Rub in on the throat a paste made by mixing 
mustard with equal parts of aqua ammonia and water ; repeat 
this every hour, after sponging the throat externally with warm 
water, and continue until the 
desired effect is obtained. In¬ 
halation of steam, as recom¬ 
mended for catarrh, will be 
useful. Chlorate of potash, 
one ounce to a quart of water, 
can be converted into steam. 

One fourth ounce of saltpeter, 
or chlorate of potash, can be 
dissolved in water, and given 
morning and evening. The 
bowels should be moved by 
enemas, as there is danger of 
choking when medicines are ad¬ 
ministered by the mouth. 

If suffocation is threatened from closing of the throat, or 
from intense congestion, tracheotomy should be performed 
without delay. 

BRONCHITIS. 



Fig. 438. 


■ Laryngitis, or sore 
throat. 


This is an inflammation of the bronchial tubes, occurring 
most frequently in spring and autumn, occasionally in an epi¬ 
zootic form. It is almost always accompanied with a cough, 
which is short and troublesome, or hard and distressing, ac¬ 
cording to the severity of the attack. The pulse is frequent, 
full, and rapid ; the breathing is also frequent, the appetite ab¬ 
sent, rumination is suspended, and there is more or less diffi¬ 
culty in swallowing. 

Treatment. —Put the animal in a warm stable, allow plenty 
of pure air, a liberal supply of tempting food, and unlimited 




BRONCHITIS. 


385 


nitrated water. The object is to keep up the strength of the 
patient, and avoid lapse in the chronic stage. If the bowels 
are torpid, administer enemas, but not cathartics, as they may 
cause diarrhea, and may fatally tax the strength of the patient. 

Give the following two or three times 
a day : — 



Acetate of ammonia 

.. 3 

oz. 

Water... . 

1 

pt 

Or — 


Spirits of nitric ether. . 


oz. 

Water.. . . 


pt. 

To either of the above, 

10 

to 20 


Fig. 439. — Malignant sore , „ . 

throat drops ot tincture of aconite may be 

added. 

To relieve the severity of the cough and promote expectora¬ 
tion, the following may be given : — 

Ipecac (powdered) .. 1 or 2 drs. 

Tincture of squills. 2 drs. 

The air passages may be steamed, in the early stages, and 
the sides of the throat may be thoroughly rubbed with the fol¬ 
lowing: — 

Spirits of turpentine. 2 oz. 

Sweet or linseed oil. 1 oz. 

PNEUMONIA. 

This is an inflamma¬ 
tion of the cellular tis¬ 
sue of the lungs. It 
may be either a pri¬ 
mary disease, or a se- „ 
quel of other diseases, 
as simple catarrh, laryn¬ 
gitis, or bronchitis. 

The earliest symptoms are a fit of shivering, a staring coat, 
muzzle and skin hot and dry, mucous membrane red, and a 
suppressed cough. Breathing is short, panting, and rapid, fre¬ 
quently numbering 30 or 40 respirations a minute, performed 
chiefly by the abdominal muscles, with as little motion of ribs 

25 



Fig. 440. —Pneumonia. 










386 


DISEASES OF CATTLE. 




Fig. 441.—Pneumonia. 


and chest as possible. The nostrils are dilated, head protruded, 
countenance is anxious, mouth sticky, and breath hot. Pulse 
is quick and full, 60 to 80 per minute, and is what is known as 
an oppressed pulse. One or both lungs may be affected, or 

only a part of one, or 
all of one lung. If 
the ear is placed on 
the chest during the 
first stage, engorge¬ 
ment of the affected 
part with blood and 
bloody serum is no¬ 
ticed, and a charac¬ 
teristic crepitation is 
heard, like the sound 
produced by rubbing 
the hair between the fingers, near the ear. As solidification 
occurs, this sound disappears ; but in the part of the lung unaf¬ 
fected, there is an exaggerated murmur, while none at all is 
noted in the solidified part. The boundaries of this may be 
mapped out by percussion, or striking over the chest, from the 
flat, dull sound produced. The pulse becomes rapid, small, 
and feeble, the breathing is more labored and shorter, and the 
cough is occasional 
and weak. The ani¬ 
mal now stands as in 
Fig. 440, with back 
and nose out¬ 
stretched. If the 
head is raised 
quickly, there is 

great tendency to fall 
backward. (Fig. Fig. 442. -Pneumonia. Last stage. 

441.) Gradual prostration and wasting follow^ and at length 
the animal drops head foremost — first falling upon the chest 
(Fig. 442)—with legs doubled beneath, and next upon the 
side, where she remains, occasionally lifting the head and 
vainly attempting to rise, under great distress, until death ter- 









ANAEMIA, OR HOLLOW HORN. 


387 


urinates her suffering. Pneumonia may also terminate m res¬ 
olution of the consolidated lung, or abscess and gangrene. 

Treatment. Clothe and house the patient according to 
the season of the year, but freely allow pure air; give an 

enema of hot soap-suds, or a saline laxative in a pint of 
gruel : — 


Epsom salts.... 8 to 12 oz. 

Gentian and ginger (powdered,). each, 1 oz. 


Bleeding at the very outset is recommended by some reliable 
authorities, in plethoric animals with high inflammatory symp¬ 
toms, and quick, full, bounding pulse. Later give sedatives : — 

Tincture of aconite. 10 to 20 drops. 

Carbonate of ammonia. 4 dr. 

Small doses of 
sulphate of iron 
(copperas), N 10 to 
20 drams in 24 
hours, will be ben¬ 
eficial. Distress 
ing symptoms may 
be relieved by giv¬ 
ing a half ounce, 
or even an ounce, 
of tincture of 
opium (laudanum). 

If the extremities 
are cold, bathe with hot liniment, and wrap them up. With 
good care, recovery is probable in most cases. 

ANEMIA, OR HOLLOW HORN. 

In this condition there is marked poverty of the blood. 
There is a great deficiency of the red corpuscles and other 
solid constituents of the blood, which is thin and watery in 
appearance. In females it is sometimes caused by an exces¬ 
sive yield of milk, by which the system is subjected to a heavy 
drain ; but it is usually due to deficient food, or that of an 
inferior quality. 














388 


DISEASES OF CATTLE. 


The symptoms are a marked lack of vital energy, languor, 
loss of appetite, tendency to indigestion, and rapid wasting 
away. The pulse is feeble, frequent, and irregular ; the mu¬ 
cous membranes are very pale, the extremities are cold, and 
often the animal is covered with lice. Usually it is preceded 
by an exhausting diarrhea. 

Treatment. — Simple anaemia presents very little difficulty. 
The first step should be the removal of the cause, by a com¬ 
plete change of diet, and careful nursing. The change to good 
food must not, however, be made too suddenly. A laxative 
dose will generally rouse the bowels, if torpid ; but if diarrhea 
is present, it must be cautiously checked. If the animal is 
infested with vermin, these should be destroyed as soon as 
possible. The following tonic may be given daily in the 
food or by drenching, and continued, with occasional rests, 
until a cure is affected : — 


Sulphate of Iron (copperas). 2 dr. 

Nux vomica, powdered. 1 “ 

Gentian.. 1 oz. 


The animal should be well fed, carefully housed, and kept 
clean. This disease has been called Hollow Horn, or Horn 
Ail, from a symptom produced by the impoverished condition 
of the blood. Ignorant pretenders have sometimes bored the 
horn, and poured in turpentine to relieve one unimportant 
svmptom of a constitutional disease. 






CHAPTER XXII. 


DISEASES OF CATTLE. —CONTINUED. 

INJURIES OF THE MOUTH. 

T HESE sometimes occur from foreign substances being taken 
into the mouth in feeding, and becoming fixed between the 
teeth, injuring the soft parts. The foreign substances must be 
removed, and then the following wash may be applied two or 
three times a day : — 

Powdered alum .. 2 dr. 

Honey. 1 oz. 

Water. 1 pt. 

HOVEN, OR TYMPAN¬ 
ITIS, 

is known under a vari¬ 
ety of names. It is a 
distention of the rumen, 
or p a u n c h , by gas. 

(See Fig. 445.) The 
most fruitful cause of 
this disorder is green 
food. Feeding on wet grass or young clover, damp with dew 
or rain, or on frosted or rotten vegetables, will sometimes cause 
it. A sudden change of diet of any kind may produce the dis¬ 
order. 

The symptoms usually develop rapidly. A swelling ap¬ 
pears in the left flank, and labored breathing and panting 
soon indicate great distress. At this stage, relief may some¬ 
times be obtained by exercise, or by dashing cold water over 
the body. 



[ 389 ] 







390 


DISEASES OF CATTLE. 


Treatment. — Prevention is both cheaper and safer than 
cure; but if by neglect or want of proper precaution the 
animal is found in a suffering condition, relief must be quick, 
or the result will be fatal. If serious, the safest course is to 


plunge the blade of a pocket- 
knife or lancet into the paunch 
at the point indicated. The 
wound may be left open; it 
will soon heal of itself if let 
alone. If not yet serious, give, 
if convenient, as soon as pos¬ 
sible — 


Aqua ammonia. 1 oz. 

Essence of ginger .... ^ oz. 
Cold water. 1 qt. 



Fig. 445. —Hoven. 



From two to four ounces of aromatic spirits of ammonia 
may be substituted for the aqua ammonia. 

If no relief is given, puncture the rumen without delay. 
If a trocar is not available, use an ordinary sharp-pointed 

knife, as before 
stated. 

The point at 
which the tro¬ 
car should be 
plunged is mid¬ 
way between 
the last rib and 
haunch bone, 
about a hand’s 
breadth b e 1 o w 
the transverse- 
lumbar pro- 
cesses. (Fig. 

Fig. 446. —Mctnoa oi puncturing ox or cow when bloated. ^ 

The animal is secured by the horns, and the operator, 
standing on the left side, in advance of the hind leg, to avoid 
being kicked, plunges the instrument through the tissues. The 
trocar is at once withdrawn, and the canula left to allow the gas 
























OBSTRUCTION OF THE GULLET. 391 

to escape. A string can be attached to the canula, so that it 
may be left in position until the formation of gas has ceased. 
If the tube becomes clogged, it may be cleared by means of 



Fig. 447. —Trocar for puncturing the stomach. 


a probe or wire. From the great size of the distended rumen, 
it is comparatively easy to select the proper point for punctures. 
As the rumen is not highly organized, no danger need be ap¬ 
prehended from inflammation. For more particulars on this 
treatment, see Colic or Tympanitis in horses. 

OBSTRUCTION OF THE GULLET — CHOKING. 

The lodgment of a piece of potato, turnip, or other vege¬ 
table, in the pharynx, or in some portion of the gullet, is a 
frequent cause of tympanitis. 

Treatment . — When the obstruction is in the pharynx, the 
balling-iron should be placed in the mouth, the hand passed 



Fig. 448. —Holding the cow for passage of probang. 


through to the pharynx, and an effort made to withdraw it. 
This failing, the following should be given, to relax and lubri¬ 
cate the parts : — 

Linseed oil. I pt 

Sulphuric ether. 1 oz * 
















392 


DISEASES OF CATTLE . 


The obstruction may then be expelled by coughing, or pass 
downward. Before proceeding to surgical treatment, repeated 
draughts of warm water should be poured down. If these 
measures do not succeed, the probang, if available, must be 
used. 

It is a common practice in Spain, when cattle get choked 
with apples or other such substances, for two or three men to 
seize them and lay their neck over a log of wood, and then the 



Fig. 449. —The probang. 


operator feeling for the obstruction, strikes a smart blow im¬ 
mediately over it, with a mallet or billet of wood, sufficient 
to crush the apple to pieces, which instantly begins to be 
blown out, and the animal is relieved. The expedient appears 
to be practicable, where the obstruction can be felt externally 
and come at in this way. 

WOUNDS. 

{See Outs and Wounds page which read carefully). 

From the horns of their companions, and from the brutal 
violence of those who look after them, cattle are often exposed 
to wounds. The treatment of them is generally simple. 

The first thing is to clean the wound from all dirt and 
gravel, which would cause irritation, and prevent the healing 
of the part. A good fomentation with warm water will effect 
this, and at the same time will help to abate any inflammation 
which may probably have arisen. 

Next is to be considered the state of the wound. Is it a 
lacerated or punctured one ? If it is a lacerated wound, we 
must try how neatly we can bring the divided parts together. 
If there are any portions so torn as to prevent doing this com¬ 
pletely, they should be removed with a knife or a sharp pair 
of scissors. Then when the edges are brought well together, 










DIARRHEA. 


393 


they should be retained by passing a needle and strong waxed 
twine deeply through them, making two, or three, or more 
stitches at the distance of half an inch from each other. A 
crooked needle (See Fig. 287), or a triangularly pointed needle, 
will be necessary for this purpose. Then dress and cover with 
cotton, as directed on page 265, and cover the whole by a ban¬ 
dage closely, but not too tightly applied. 

If it is a punctured wound, its direction and depth must be 
carefully ascertained. If much inflammation, use fomentations 
until abated, and treat as directed, the whole to be covered 
by a bandage closely, but not too tightly applied. 



DIARRHEA, OR “SCOURS.” 

This is rather an indication of disease than a malady itself, 
and is the result of numerous causes, among which may be 
named indigestible food, previous constipation, abuse of purga¬ 
tives, worms, 
impure water 
and air, acidity 
of the contents 
of the aliment¬ 
ary canal, or 
the presence of 
irritants in it. 

It may result 
from disease of 
the stomach, liver, or pancreas, and it accompanies many 
blood-poisons and constitutional maladies, as tuberculosis, 
typhoid fever, pleuro-pneumonia, etc. Cattle are liable to it 
when put on fresh, green pastures; and exposure to cold and 
damp may bring it on. 

Symptoms. — There is a copious fluid discharge from the 
bowels, accompanied, sometimes, with severe straining, occa¬ 
sional colicky pains, and frequent and scanty urination. The 
milk dries up, there is great thirst, no rumination, and a fever¬ 
ish condition of the stomach and bowels. The belly is tucked 
up, and the back arched. From inactivity of the stomach, food 
may pass undigested. 


*• O* 

Fig. 450. —Diarrhea, or scours. 





394 


DISEASES OF CATTLE. 




In the treatment of this disease, it is most essential to learn 
its origin, or ascertain the conditions producing it, and remove 
them. If there are local irritants in the intestines, or blood- 
poisons in the system, which can be best thrown out by the 

bowels, admin¬ 
ister some of 
the milder ca¬ 
thartics, as cas¬ 
tor oil or lin¬ 
seed oil in one 
and one half 
p i n t doses, or 
three fourths of 
a pound of Ep¬ 
som salts in a 
quart of linseed 

Fig. 451. — Chronic dysentery. mucilage, with 

one ounce of 

ginger added. If griping and colic are manifested, one half 
to one ounce of laudanum may be added, or one dram of pow¬ 
dered opium. If worms are the cause, remove them, at once. 
If it is due to cold, warm carminatives and astringents are in¬ 
dicated ; if to debility, 
mineral acids, iron, and 
vegetable tonics and as¬ 
tringents, as follows : — 


Pulverized angostura 


II oz. 


bark... 

Sulphuric acid. 1J oz. 

Water. 24 oz. 


Fig. 452. — Diarrhea. 


Gr i v e two ounces (a 
wine-glass full) three or 
four times a day. 

Or give the following in a pint of gruel: — 

Sulphate of iron (copperas). £ oz. 

Powdered catechu. £ oz. 

Powdered gentian. J oz. 

When the discharges are fetid and sour, the following in 
water, and given two or three times a day, is beneficial : — 












HAEM A TTJRIA. 


395 


Prepared chalk. 1 oz. 

Bisulphite of soda. 1 oz. 


In all cases, great attention should be given to warmth, 
cleanliness, and ventilation. Easily digested, non-irritating 
food should be supplied. 

H/EMATURIA — BLOODY URINE. 

This is usually the result of injury either of the spinal cord 
or of the structures near the kidneys. 

Symptoms. —There is always considerable fever. Press¬ 
ure on the spine shows the pain in the loins to be intense. 
If the animal can stand, it assumes the position shown in Fig. 
453. When obliged to 
move, it walks with 
legs wide apart. The 
attack is sudden, and 
all symptoms are acute. 

The distinguishing sign 
of this disorder is the 
passage of blood with 
the urine, which not un¬ 
commonly separates 
after it has fallen, or is discharged in clots. 

Treatment .—Isolate the animal, and keep it quiet. Un¬ 
load the rectum by injections of cold water, given at intervals 
of fifteen minutes. Purgatives are likely to aggravate the 
condition of the kidneys. Give one of the following astrin¬ 
gents, as circumstances may require : — 

Powdered nut-galls 

Infusion of quassia 

Mix. 

Or — 

Solution of percldoride of iron 

Infusion of quassia. 


1 dr. 
I pt. 


4 dr. 
\ pt. 



Mix. 










396 


DISEASES OF CATTLE . 


Or — 


Powdered nut-galls. 2 dr. 

Powdered opium. 1 dr. 

Water or gruel. 1 pt. 


One of these may be taken, and repeated for several days, 
or they may be alternated with each other, if necessary. Let 
the diet be light. It is sometimes well to restrict the use of 
water, giving small quantities of linseed tea as a substitute. 


NEPHRITIS —INFLAMMATION OF THE KIDNEYS. 


The most common causes of this affection are blows and 
violent strains over the region of the loins. It is usually con¬ 
fined to one kidney. 

Symptoms. — Abdominal pain, causing great uneasiness, is 
apparent. A small quantity of urine is discharged with great 
pain. Its color is deeper and its density greater than natural, 
and albumen is present. There 
is a variable pulse, and frequently 
high fever. The animal is dull, 
and stands with hind legs wide 
apart. (See Fig. 454.) As the 
skin and bowels are called upon to 
throw off the waste products usu¬ 
ally expelled by the kidneys, the 
symptoms become worse. Blood- 
poisoning li a s begun ; diarrhea 
ensues, and perspiration rolls from the body, owing to the in¬ 
creased action of the skin. Finally the urine is entirely sup¬ 
pressed, prostration and coma ensue, and the animal dies, gen¬ 
erally within three or four days from the appearance of the 
symptoms. 



Fig. 454. — Nephritis. 


Treatment. — Avoid saline purgatives, and use regular in¬ 
jections of warm water. To reduce the inflammatory action, 
give — 


Solution of acetate of ammonia. 3 or 4 oz. 

Tincture of aconite. 30 drops. 

Linseed tea. ^ pt. 











HEMATURIA. 


397 


Repeat in four hours, reducing the aconite to 20 drops ; re¬ 
peat again in four hours more, with a reduction to 15 drops. 
In four hours more repeat with 10 drops, and continue this 
proportion every four hours until the circulation is affected. 
Sheep-skins are sometimes placed on the loins to promote 
warmth. Mustard poultices are beneficial when the pulse has 
been reduced. If the pain continues, give opium and astrin¬ 
gents. Mucilaginous drinks should be allowed freely, and 
may be injected into the rectum. 

Working oxen are apt to suffer from a recurrence of neph¬ 
ritis. When such have recovered from an attack, it is well to 
fatten them for the butcher. 


HEMATURIA, OR RED WATER, 



Fig. 455. —Haematuria, or red water. 


prevails in low, swampy lands, where deficient and poor food 
indicate bad general management. Throughout the progress 
of the malady, asthenia is present. Cows are most commonly 
afflicted, which is probably 
to be explained by the de¬ 
mands made upon the sys¬ 
tem by lactation and gesta¬ 
tion. It sometimes appears 
in from eight to fourteen 
days after parturition. The 
color of the urine is pale red, 
or dark or brownish red, and 

is increased in quantity. The disease may run for two or 
three weeks, without noticeable increase ; then the eyes pre¬ 
sent a hollow, sunken appearance, the back is arched up¬ 
wards, the abdomen is pendulous, the flanks hollow, and there 
is decided constipation. (See Fig. 455.) The anemic mur¬ 
murs of the heart become loud and strong, the mucous mem¬ 
branes are pale, emaciation rapidly progresses, and death fol¬ 
lows at variable intervals from the commencement of the 
attack. 

(rive a pint of linseed oil. Clysters of soap and water 
should be freely used, and give plenty of linseed tea to drink. 






398 DISEASES OF CATTLE . 

As soon as the bowels will admit, and the urine is corrected, 
give the following astringent tonic:— 


Chlorate of potash. \ oz. 

Tincture of chloride of iron. I oz. 


Mix in a pint of gruel, for a dose, and repeat twice a day. 
Or half an ounce of sulphate of iron (copperas) may be added 
to the sulphuric acid mixture. The animal should have a gen¬ 
erous and healthful diet, clean water, a well-drained pasture 
for grazing, and dry, comfortable shelter in stable or shed. 

ECZEMA. 

The simple form of eczema is marked by the formation of 
vesicles, crowned with little blisters. These itch intolerably, 

and when broken, exude a 
bloody or straw-colored fluid, 
which leaves the skin and hair 
moist. As soon as the vesicles 
are rubbed off in one part, they 
form in another, thus keeping 
up the irritation. 

Treatment. — Cli a n g e the 
food if possible. Give a purga¬ 
tive once a week. Bathe the 
affected parts in a solution of 
carbolic acid, a half ounce in 
two quarts of water. 

If eczema is neglected, it de¬ 
generates into the chronic form. 
The skin thickens, and there are ugly cracks, from which there 
is a constant discharge of a semi-purulent fluid. This form is 
located chiefly on the legs. (See Fig. 456.) Apply hot 
fomentations, followed by hot poultices of linseed meal, until 
the inflammation disappears ; then rub the affected part well 
with the carbolic acid solution, and bandage loosely. When 
the soreness and tenderness are gone, use the following oint¬ 
ment for a few days : — 


Alum (powdered). 1 oz. 

Carbolic acid. 1 dr. 

Lard. 4 oz. 















HERPES AND FOUL. 


399 


HERPES. 


This is a mild form of eruption of the skin, in which the 
vesicles arrange themselves in a circular form, as shown in Fig. 



457. Fig. 458 shows the bare surface as it appears after the 
vesicles have burst, and a thin crust or scab has formed. The 
treatment is the same as in simple eczema. 

FOUL. 

This is an inflamed condition of the part of the foot between 
the hoofs. The most frequent cause of this disorder is the 
presence of pebbles, dirt, or other foreign substances between 
the clefts. It is 
frequent in cattle 
kept on low, 
marshy pastures, 
and is occasioned 
by the accumula¬ 
tion and drying of 
mud. It has also 
been observed as 
the result of irrita¬ 
tion from standing 
on reeking filth or 
manure. 

iSymptoms . — There is usually lameness. Handling the 
feet between the digits or in front of the coronet causes pain ; 
an unusual degree of heat will bo noticed ; and there is fre¬ 
quently swelling of the pastern. 

Treatment. — In cases of foul, if it be due to the presence 
of an irritant, treatment is not difficult. Clean the parts with 








V, 


£ 400 ] 


Fig. 460. — A herd of cattle attacked by gadflies 



























































































































































































































FOREIGN SUBSTANCES IN TUE EYE. 


401 


warm water, and remove any foreign substance or ragged bits 
of horn. If there is much inflammation, apply a hot poultice 
of bran and linseed mixed with charcoal, for two or three days. 
If it is difficult to cleanse the hoof, mix the poultice with tur¬ 
pentine. Afterward dress with one of the following appli¬ 
cations : — 


Carbolic acid. ^ c ] r 

Water. g oz 


Apply with a brush, and cover the part with tow wet in the 
solution. 

Or — 


Powdered sulphate of copper (blue vitriol). 1 oz. 

Spirits of turpentine . 4 G z. 

-k ai 'd. 4 oz. 


Melt the lard and turpentine together, and then add the 
copper. 

The following dressing has been recommended in ordinary 
cases: —• 


Carbolic acid (crude). 1 part. 

Tincture of myrrh. 2 parts. 

Tincture of arnica. 2 parts. 

Glycerine. 4 parts. 


Apply daily with bandage and tow. 

FOREIGN SUBSTANCES IN THE EYE. 

It not unfrequently happens that some foreign substance — 
a hay seed or a husk of grain — obtains lodgment in the eye, 
and perhaps becomes attached to the cornea by effusion from 
the surface of the latter. The offending substance must be 
promptly and carefully removed. A silk handkerchief wrapped 
over the point of a lead pencil may be used. In case the sub¬ 
stance is imbedded in the mucous membrane, the forceps must 
be used. 

THE GADFLY —WARBLES. 

During the summer, cattle may sometimes be seen running 
about the pasture in a state of great excitement, with heads and 
necks extended, and tails erect and quivering, or rushing in 

26 











402 


DISEASES OF CATTLE . 


mad haste to the nearest pond or river. (See Fig. 460.) The 
cause of this unusual excitement is the gadfly. Young animals 
and those in good health are usually attacked by the gadfly; 

for in them the 
skin is soft and 
more easily 
penetrated. 
The female 
punctures the 
skin of the beast 
by means of an 
ovipositor, and 
deposits in the 
subcutaneous 
tissue a drop of 
acrid fluid, and 
an egg, which 
is hatched out 
by the heat of 
the animal. A small abscess results, upon the pus of which 
the larva feeds. Above each larva may be seen a tumor, which 
grows to a considerable size. The best way to treat this is to 
puncture the skin with a common pen-knife, and then press 
out the grub. 

RINGWORM. 

This affection (Fig. 462), an 
exceedingly troublesome one, is 
due to a fungus, or vegetable par¬ 
asite, originating from a spore 
which has gained entrance to a 
hair-follicle. It is very conta¬ 
gious, being communicable from 
man to the lower animals, and 
vice versa. 

Symptoms. — The most prominent symptom is the circular 
patch of scaly crusts, which at first adhere closely, but in time 



Fig, 463, — Ringworm. 



Fig. 461. —Gadfly, (oestrus bovis), magnified. 












LICE. 


4 03 


become detached from the central point by a purulent fluid. 
The period of incubation is from eight to fourteen days. 

Treatment. — Isolate all affected animals. The crusts must 
be removed and destroyed. First clean the parts with soap 
and water, and then apply a mild mercurial or iodine oint¬ 
ment. The following may be used every day : — 


Iodine. J dr. 

Iodide of potash. 1 “ 

Cosmoline. 1 oz. 


Mix for an ointment. 

Or the part may be painted with the following mixture : — 


Carbolic acid... 1 part. 

Acetic acid.20 “ 


LICE. 


These troublesome insects abound among ill-cared-for cattle, 
and sometimes materially retard their growth and development. 
They worry the poor animals constantly, and should be attended 



Fig. 463. — Ox-louse. Fig. 464. — Calf-louse. Fig. 465. — Fodder parasite. 


to promptly. Several different forms are described by helmin¬ 
thologists, but the species most commonly seen are four in 
number, which are shown in the above figures. 

To remove these pests, a strong decoction of tobacco water 
may be used. The following formula is recommended as being 
both safe and destructive to the lice : — 













4:04: 


DISEASES OF CATTLE. 


Stavesacre seed. 4 oz. 

White hellebore. 1 “ 

/ 

Water. 1 gal. 


Boil until only two quarts remain, and apply with a brush. 

MANGE. 

This unpleasant disease, though more common in the horse 
and dog, is not rare among poorly-fed and neglected animals. 
The parts first affected are frequently the face, head, and neck. 
See Mange, in the Horse Department. 




Fig. 466. — Mange parasites. 






CHAPTER XXIII. 


CALVING, 

T he cow requires assistance in parturition more frequently 
than any other domestic animal. It is not unusual for a 
heifer to need assistance in her first delivery, and if high-bred 
and delicately reared, she is quite apt to require it. But no 
aid should be given in any case until it is absolutely necessary. 
Never interfere until the water-bags have burst. If after this 
has occurred, the pains continue for some time without any 
presentation, an examination 
should be made to ascertain 
the nature of the presentation 
and to determine the diffi¬ 
culty. 

Sometimes a rigid condi¬ 
tion of the neck of the womb 
causes delay. In such a case 
the neck may be smeared 
with extract of belladonna, 
which will often cause it to 

relax within a few hours. If there is no time for delay, a nar- 
row-bladed, blunt-pointed knife should be passed up the vag¬ 
ina, and the neck cut to the depth of a quarter of an inch, at 
four j)oints. It will soon give way, and the bagging of the 
water will cause the necessary dilatation. 

The natural presentation of the foetus is with the head lying 
upon the fore legs. If in this position, nature will usually do 
all. But if the presentation is unnatural, and the labor has 
been long and ineffectual, some assistance is required. The 
hand, well greased, may be introduced, and the position of the 
calf changed ; and when in a proper position, a cord should be 

[ 405 ] 



Fig, 467. —Inversion o£ bladder. 




406 


CALVING. 


tied around the fore legs just above the hoofs ; but no effort 
should be made to draw out the calf till the natural throes are 
repeated. After calving, the cow will require but little care 
if she is in the barn, and protected from changes of weather. 
A warm bran mash is usually given, and the state of the udder 
examined. 


RETAINED AFTER-BIRTH. 

If the after-birth is not expelled within forty-eight hours, 
it may be best to hasten its expulsion. The hand should be 



Fig. 468. — One of the symptoms of milk fever. 


passed into the uterus, and the connection of each cotyledon 
(see Fig. 470) — there are sixty or seventy in all — gently 
severed. 

Great care is needed, as severe and dangerous hemorrhage 
might follow a violent separation. 

FLOODING. 

This may sometimes occur after a natural but rapid or dif¬ 
ficult delivery. Vaginal hemorrhage is generally not serious. 
The blood is bright scarlet, showing that it comes from an 
artery. It can usually be checked by injections of cold water. 
Uterine hemorrhage may be of a serious nature. It may be 
caused by injury to the womb, inflicted during the extraction 




















INVERSION’ OF THE UTERUS. 


407 




of the calf, or when taking away the after-birth. It most com¬ 
monly follows protracted labor or abortion. If injections of 
cold water do not 
check it, give two 
ounces of fresh ergot 
of rye. A piece of 
ice the size of a wal¬ 
nut may be placed in 
the womb and left 
there. Prof. Gam- 
gee recommends, to 

be given internally, — FlG * ’ l uversiou tlie uterus. 


Compound tincture of cinnamon... 3 oz. 

Diluted sulphuric acid. 5 oz. 


Give two tablespoonfuls in a quart of water every hour or two. 


INVERSION OF THE UTERUS. 


This is not fatal in the cow, and seldom occurs in the mare, 

in which, as a rule, 
it is fatal. The 
position of the 
cow in this ailment 
is shown in Fig. 
469 . 

Dr. B. C. Mc- 
Betli, of Battle 
Creek, Mich., em¬ 
ploys with decided 
success the follow¬ 
ing treatment in 
inversion of the 
uterus : — 

First, cleanse 

Fig. 47U. — Uterus of cow, showing cotyledons. 

thoroughly wit h 

hot water tinctured with carbolic acid in the proportion of 
three or four drams of the former to three or four gallons of 









408 


CALVING. 


tlie latter, and having then replaced the organ in position, give 
the following as a drench : — 


Tincture of opium. 2 oz. 

Chloroform. £ “ 

Sulphuric ether. 1 “ 

Spirits camphor. 1 “ 

Water. 1 pt. 


After giving this prescription a fair trial, without success, 
Dr. Me B. advises a resort to the following treatment, the 
details of which he furnishes at our special request: — 

At a point directly over the lumbar region, some three 
inches forward of the hip, and about three inches on each side 



Fig. 471. —Hysterocele, or hernia of the uterus. 


of the backbone, take up a fold of the skin between the thumb 
and finger, and run through it a needle with a waxed thread ; 
draw over the center of the back, and bring a sharp strain upon 
the string. This should be done when there is no curve to the 
back. Give doses of sulphite of soda, as follows : — 


Nitrate of potash. 1 dr. 

Sulphite of soda. 2 dr. 


To be administered every fourth hour for twenty-four or 
thirty hours. 

After the second day give the following : — 

l dr. 


Nux vomica 








































INVERSION OF THE UTERUS. 


409 


Or — 

Quinine . ^ dr. 

This to be alternated every four hours with the previous rem¬ 
edy, and the bowels to be kept loose with Epsom salts in half- 
pound doses, with two or three drams of ginger or capsicum, 
according to size and condition, every twenty-four hours. 

Have the string removed within forty-eight hours, or as 
soon as the animal ceases straining. 

The main feature of the treatment thus employed (that of 
tying a string across the back) is so peculiar, and so far out of 



the regular line, that we have given it in this connection as a 
matter of special interest. 

To avoid a recurrence of the accident of the inversion of the 
uterus, it is a good expedient to fill the vagina with a ball of 
tow, which may be kept in place by the use of the Delwart 
Truss. (Fig. 472.) This truss, as will be seen, is so simple and 
easily put on, that we give it preference. It is formed by 
cords, united by a loop in the middle of each, in such a manner 














410 


CALVING . 


that an oval space (a, Fig. 473) sufficient to inclose the vulva is 
formed, the lower commissure being left free for the escape of 
urine. The two ends of one cord (Z>, V) pass over the back, and 
are secured to a strap round the neck or chest. Those of the 
other cord (<?, c) pass between the thighs, and are fastened to 

the upper part of the band. The loops should 
be wrapped in cloth, to prevent chafing the 
parts under the tail. 

LEUCORRHEA, OR WHITES. 

This sometimes follows parturition, as the 
result of violence or of retained after-birth ; but 
it may occur at other times. It is character¬ 
ized by a discharge from the vulva of a white, 
glutinous, and sometimes ropy substance. It is 
usually inodorous, but if from retained after¬ 
birth, it is muco-purulent and offensive. 

Treatment. — Syringe out the vagina with 
tepid water, and inject the following twice a 
day, until the discharge ceases : — 

Carbolic acid. ^ oz. 

Water. 2 qts. 

Give a saline cathartic, as 12 oz. Epsom 
Loop of Deiuait > ga ]q s and f 0 How with a course of tonics. The 

truss. , 

following may be given daily in the feed : —- 


Sulphate of iron (copperas). 2 dr. 

Gentian. i oz. 

Ginger. i oz. 


The favorite remedy of Dr. C. A. Meyer, of New York, 
is,— 


Permanganate of potash. 3 oz. 

Water. 1 g a l. 


ABORTION. 

An idea of the extent to which this prevails may be gained 
from the fact that in the State of New York the annual loss by 
abortion among cattle has been for several years more than 
$4,000,000. The malady frequently becomes epidemic, and 











ABORTION. 


411 


runs rapidly through a herd, the cows aborting one after 
another. The causes are numerous. It may be due to external 
violence or accident, to smutty, moldy, or ergoted food, to 
riding of animals in heat or teasing by the bull, to overfeeding, 
and to decaying animal refuse, especially the abortion dis¬ 
charges of other animals. The last is usually the immediate 
cause of its epidemic nature, though the causes that produced it 
in the original instance have doubtless rendered the herd pecul¬ 
iarly susceptible to it. For this reason it is of the greatest 
importance to isolate every instance of it, remove all vestiges 



Fig. 474. —Nervous debility. 


of the fetus and of the after-birth, and thoroughly disinfect and 
deodorize the premises. Smearing the parts of the cow with 
tar or stinking oil will help to destroy the smell. It is better 
to fatten her for the butcher than to risk another pregnancy. 

Symptoms .—In the early period of pregnancy, abortion 
may occur without any premonitory signs, the first intimation 
of it being given by the animal’s again being in heat. In later 
stages, the premonitory signs resemble those of an ordinary 
parturition, except that the change in the animal is sudden, and 
accompanied with great dejection. In some cases there is a 
muco-purulent discharge from the vulva. 





412 


CALVING. 


Treatment. — Where abortion occurs in the early stages of 
gestation, there is usually little or no constitutional disturbance, 
hence little active treatment is called for. But under all 
circumstances the cow should be isolated, and kept from the 
herd for at least a month. A moderate saline cathartic, fol¬ 
lowed by mineral tonics and good food, will usually be all the 
treatment needed. 

In later abortion the constitutional disturbance is greater, 
and frequently complications arise. If the after-birth has not 
been discharged, it must be removed with the hand, without 
delay. Fleming suggests the subsequent injection of a weak 
solution of carbolic acid. This may be done twice a day for a 
week or more. In the event of hemorrhage, it must be treated 
as prescribed for vaginal or uterine hemorrhage. The animal 
must be kept warm, and free from exposure to the weather, if 
it is damp or cold. Mineral tonics and nourishing food should 
be given. 

Give daily doses of one-half ounce of chlorate of potash to 
every pregnant cow, and keep the animals completely isolated, 
and confined in sheds or stables that have been thoroughly dis¬ 
infected. If premonitory symptoms appear, large and repeated 
doses of laudanum may be given to quiet the system and check 
the tendency ; but if the symptoms increase, isolate the cow at 
once ; for the abortion is probably inevitable. After recovery, 
a cow should not take the bidl until she has run over several 
periods of heat. If she aborts the second time, there should 
be no hesitancy in fattening her, as she will be a constant 
source of danger to the herd. 

SORE TEATS. 

Sores, chaps, and cracks are frequently found on the teats 
of a cow. Continued sucking by the calf, or cold, wet, and 
filth at any time, may cause soreness. For simple tenderness 
or soreness, wash the teats with warm water, and anoint with 
the following ointment: — 


Pulverized alum. 1 dr. 

Vaseline. 2 oz. 




MAMMITI8. 


413 


Lard may be used as a substitute for the vaseline, but the 
latter is decidedly preferable. 

Or — 

Goulard’s extract. 2 oz. 

Sulphate of zinc. 2 oz. 

Lard. 2 oz. 

Hub upon the parts a few times. This is a favorite remedy 
among dairymen for sore teats, cake in the bag, etc. This pre¬ 
scription I know to have been sold for 
fifteen dollars, and it is prized by dairy¬ 
men in Northern New York, where 
the medicine is sold especially for their 
use. 

Gentle milking with dry teats will 
prevent much soreness, and no treat¬ 
ment will prove effective without this 
care. In severe cases, where milking 
is very painful to the cow, the milk 

may be drawn off by aid of the teat si- Fig - 475.—Section of cow’s 

i teat, 

plion. 

Dr. C. A. Meyer recommends as the best application for 
sore teats, equal parts of tannin and glycerine. 



MAMMITIS, OR INFLAMMATION OF THE UDDER. 

This affection, commonly called garget, frequently takes 
place soon after calving, but it as frequently occurs before or 
long after that period. It may be caused by external violence, 

insufficient and careless milking, 
overdriving with distended udder, 
sudden changes in temperature, as 
the hot days and cold nights of Sep¬ 
tember, or cold contracted from ly¬ 
ing out late in wet pastures or dur¬ 
ing frosts. 

Fig. 476. - Method o£ supporting Symptoms. — Enlargement of the 
udder in mammitis. 

udder, with heat, tenderness, and a 
hard feeling in the part more particularly affected. Instead 
of normal milk, a thin, yellowish fluid is drawn from the 

















414 


CALVING. 


teat. This becomes denser, and fetid and curdled lumps 
are drawn away with it. There is more or less constitutional 
disturbance, manifested in restlessness, diminished appetite, 
shivering, and disordered bowels. The milder type yields 
readily to treatment; the type found in connection with partu¬ 
rition sometimes terminates in suppuration, or induration or 
gangrenous sloughing. 

In an essay on this subject, read by Dr. Meyer, of New 
York, before the veterinary association in that city, he claimed 
the treatment given below to be specific : — 

In the spring of 1882, while pleuro-pneumonia was raging quite se¬ 
verely, I was again called into cattle practice, and came across odd cases of 
mammitis. I read more deeply, and thought still more strongly that there 
must be some relief for these animals, and finally came to the conclusion 
that there was a possibility that the disease might be erysipelas, per se. As 
ferri sesqui ehloridum is a specific in human medicine, why should not a 
mineral tonic in cattle be a specific as well ? I set about treating some 
cases, and gave directions to give one powder, dissolved in water, ter in 
die; to strip the cow every hour or two, to hand-rub the gland with soft 
soap, and to make a poultice of bran and soft soap, to be applied hot, and 
to keep changing every hour for six to eight hours ; after this to bathe the 
gland with hot soap water three times a day, and during intervals to apply 
the soap to the affected parts. The question then arose, where to get the 
soft soap. I said, “Make it. Pearline powder will make the best I know 
of, and is easy of application.” About thirty-six to forty-eight hours after 
the treatment had been used, orders came to my office : “Need not call; 
cows are all right.” 

My fee had not been paid, and I naturally thought: “Well, I will see 
who has the cases now.” I called, was treated rather cool, when the first 
party said: “Well, the cows are all right.” “Well,” was my reply, “I 
called to satisfy myself'; do n’t have any fear, this visit costs you nothing. 
I came to collect my fee, as it is not much, and to satisfy myself that the 
cows are well.” I was shown into the shed, and, sure enough, my patients 
were nearly well, giving their full quantity of milk, and looking healthy. 
Since then, my success has been the same, and under this treatment have 
yet to see a case where failure is the reply, with this treatment. 

The only other remedy used internally was and is the following : — 

3 


Cupri. sulpli. 2 oz. 

Nucis vomicae. 1J oz. 


M. ft. pulv. No. 12. Dissolved in water. 
One to be given three times a day. 




MAMMITIS. 


415 


There are many forms of the disease spoken of, and it is very difficult 
to differentiate between them. I have used the same treatment before 
parturition ; and when the calf was born it did the stripping, and my results 
were always very satisfactory. 




















Fiu. 477.'—Hampsliire-Dowus breed. 





Fig. 478. “Leicester ram. 



















[ 416 ] 



































Fig. 479. —Long-tailed Syrian sheep. 



Fig. 480. —Afghan fat-tailed sheep. 


27 


[417] 




























































..rj' 















Fig. 481.— Disliley ewe. 



Fig. 482. —Romney Marsh ram. 









[ 418 ] 










































Fig. 483. —Model Merino ram. 


























Fi(x. 4S5.—Welsh sheep. 







'■* 

. 


[420] 











































Fig. 487. —Aubrace sbeep. 



Fig. 488.—Black-faced Scotch sheep, 


[ 431 ] 












































CHAPTER XXIV. 


SHEEP-RAISING, 

I N the very earliest times, sheep were raised simply for their 
pelts, and without regard to the wool. Later on, however, 
as civilization advanced, sheep were cultivated for their wool, 
and from the fleece of sheep and goats the finest of wool was 
woven in remote periods of ancient history. The shepherd’s 



Fig. 489. —Model head of ram. 


occupation is a favored one in all sacred chronicles, and the 
produce of the sheep constituted the fabric of the richest of 
attire worn by God’s chosen people. The Jewish maidens 
were arrayed on their holidays in woolen garments wrought of 
the finest and softest of fleeces. And it was to the shepherds, 
[422] 















SHEEP - RAISING. 


423 


while watching their flocks by night, that the angel came and 
announced the glad tidings that heralded the new era of peace 
on earth and good will to men. 

The raising of sheep is a matter that interests the small 
farmer as well as the large one ; and when properly treated, 
they are the most profitable in their yield of all domestic 
animals. The diseases and ailments peculiar to sheep are 
easily cured when understood. This animal is the most tender 



Fig. 490. — Cotswold ewe. 


of all domestic ones, and none will more richly repay care and 
kindness in treatment. 

To show what degree of perfection may be attained in the 
breeding and raising of sheep, it may be mentioned that 
single sheep have been sold in Vermont as high as $10,000 
to $15,000. 

It is only in modern times that mutton has come into 
demand as an article of food. In all these capacities the sheep 
now plays a very important part in the economy and luxury of 
civilized life. 


















424 


SHEEP- RAISING. 


CARE AND MANAGEMENT. 

Land that is well drained, with a sandy loam or gravelly 
soil and subsoil, bearing spontaneously short, fine herbage, 
mixed to a large extent with white clover, is that which is best 
adapted to the raising of sheep. Rolling land is more desirable 
than flat, and if it be quite hilly, it is not a material objection. 
Sheep flourish best on sandstone or limestone soils. The 



Leicester and Shropshire breeds in England are raised on 
sandstone soils ; the Lincoln, on limestone, as also the Cots- 
wold, the Southdown, and other famous breeds ; while in our 
own country the American merino breed, the finest of all our 
sheep, is raised on the limestone hills of Vermont. 


















CARE AND MANAGEMENT. 


425 


SELECTION OF PASTURAGE. 

The grasses or other herbage upon which the sheep subsist 
must be such as will supply the special needs of the animal, or 
they must be supplemented by other food containing the con- 



Fig. 492. — Arrangement for washing sheep. 


stituent properties which they lack. The best kind of grasses 
for pasturing are timothy, tall oat grass, Kentucky blue-grass, 
red-top, false red-top, orchard grass, meadow fox-tail, white 
clover, narrow-leaved rib-grass, with some others indigenous to 
peculiar localities. The buffalo grass of the Western plains is 











































































t 


426 SHEEP - RAISING. 

an admirable food for sheep. Bone-dust, salt, and sulphate of 
lime constitute an excellent occasional dressing for pasture-land. 

A pasture should be closely cropped ; otherwise the herbage 
becomes hard, unpalatable, and indigestible. The old adage 
familiar to farmers will well apply here : u Twenty-four hours’ 
grass is best for a sheep, and eight days’ grass for an ox.” 
Experienced shepherds often divide the flock, putting lambs 
and yearlings on the best and tenderest pasture. 

Additional foods should be constantly and promptly sup¬ 
plied whenever a shortage in the pasture-grass necessitates it; 
and the farmer should never fail to bear in mind that no 
domestic animal suffers as much in this respect as the sheep, 
and none so essentially requires the unremitting and w T atcliful 
care of man. 

The supply of water in a pasture is of the utmost importance. 
A spring of clear, flowing water is desirable by all means, and 
pools are to be avoided. Pond or marsh water is injurious, as 
is also running water with aquatic plants in it. 

The exposure of the pasture is also important. Where 
possible, it should be broken from the prevailing winds by hills. 

The washing of sheep should be done at least a week before 
shearing, and in the interval they should be kept in a clean 
field in the day-time and in a yard at night, so that the fleece 
may dry and regain sufficient yoke to recover a soft, mellow 
handling. Sheep are most advisably shorn when the spring 
weather has become warm and settled. 

COLD STORMS, 

if occurring soon after shearing, are liable to destroy sheep 
very quickly. One night’s exposure, if the sheep are at all del¬ 
icate, is liable to cause forty or fifty of a flock to perish at a 
time. In such cases, sheep should be housed, or protected in 
some way if possible. It is attention to these latter matters 
that in great part insures success. 

MANAGEMENT OF EWES AND LAMBS. 

From 150 to 153 days constitutes the period of gestation of 
the ewe. It is well to time the coupling of the ewes and rams 


MANAGEMENT OF EWES AND LAMBS. 


427 


so that the lambs may be dropped at a convenient season. 
From thirty to fifty ewes may be apportioned to one ram, 
according to the strength and lustiness of the latter ; but the 
larger figure given cannot safely be exceeded, except where the 
ram is exceptionably capable, when the extent may reach 
seventy or eighty. Upon this question, however, opinions 
widely vary, and a great deal must be left to the discretion of 
the intelligent and experienced farmer. When the ewes are in 
lamb, bran, crushed malt, and crushed oats and corn mixed, 
are the best kinds of food to give them. Any food that affects 
the bowels either way should be avoided. As the ewes near 
their time, they should be removed into a part of the stable or 
barn where each can have a pen by herself. The lamb once 
being dropped, ,and the ewe having owned and licked it, all 
danger is passed. If the lamb’s first evacuations are not free, 
a teaspoonful of castor-oil, given in milk, will furnish a remedy. 
Should the ewe refuse to own the lamb, she may be placed in a 
hurdle, with her head confined so that she cannot butt the 
lamb. 

The castration and docking of lambs may be performed 
within a week after they are dropped, the lamb at this age 
suffering little, and the wounds healing quickly. 

Toward the weaning-time, lambs should be given some 
additional concentrated and nutritious food. Weaning should 
not he abruptly but gradually done, for the sake of both lamb 
and ewe. Dams in full flow of milk are by abrupt weaning 
made liable to engorgement of the udder, and laitibs are thus 
subjected to a stinting of their growth. After weaning, lambs 
should have the first choice of pasture and the tenderest cut¬ 
ting of fodder, and they may be advantageously turned into 
a field of corn in the month of August, as the corn is then too 
far grown to be injured, and the suckers only, as well as the 
weeds, will be nibbled by the lambs. The ewes should at this 
period be carefully watched, and if their udders become too 
full, they should be milked by the hands ; and if the udders 
are hard or heated, cathartics should be at once administered, 
to be followed by gradual doses of saltpeter, to increase the 
action of the kidneys. 


428 


SHEEP-RAISING. 


DIPPING FOR TICKS. 

Late in the spring, ticks appear on lambs, and are much 
more injurious to their constitution than is generally supposed. 

The best remedy for this pest is to dip both 
sheep and lambs in the spring or early sum¬ 
mer, and further on in the season if occasion 
requires, in a decoction of tobacco and sul¬ 
phur— four pounds of plug tobacco and one 
pound of flowers of sulphur to twenty gal¬ 
lons of water, brought to a temperature of 
Fig. 493. —Sheep 120°. This operation of dipping is shown 

in Fig. 494. Of course, in the process on 
a very large farm, a much more capacious tank should be 
used. 

CARE AND FEEDING IN WINTER. 

The sheep, being the most tender and sensitive of all do¬ 
mestic animals, is naturally the most susceptible to the sharp 




Fig. 494. — Dipping lambs. 


changes in the seasons which characterize the climate of our 
country. But not only this, no animal is so easily affected 





















































CARE AND FEEDING IN WINTER. 429 

as the sheep by the requisite changing of food from summer 
pasturing to winter fodder. Sheep need safe and protecting 
shelter in winter *, but they need something more strongly than 
shelter, and that is nutritious food. He who can feed sheep 



Fig. 495. •— A cosy shelter. 


judiciously and economically in winter is entitled to call him¬ 
self a good shepherd. 

The barn in which sheep are fed must have a clean and 
thoroughly dry floor, and a roof that will keep out as well the 
rain as the snow, and must have abundant and proper ventila¬ 
tion. The building should if possible be on a side-hill, and if 
not, the location should be thoroughly drained. 

TEETH OF THE SHEEP. 

The teeth of the sheep consist of incisors, or cutters, and 
molars, or grinders. There are eight of the former, all in the 

















































































430 


SHEEP-RAISING. 


lower jaw, and twenty-four of the latter. On the upper jaw, 
in place of cutting teeth, the sheep has a cushion upon which 

the teeth of the lower jaw impinge when 
the mouth is closed. The sheep has no 
canine teeth, or tusks. In Fig. 496 are 
shown the incisors of a sheep two years 
old, in which the intermediate and corner 
incisors have not yet been replaced. 

In the group of sets of teeth given in 
Fig. 491, are shown outside views of — 1, the incisors at the 
age of fifteen months ; 2, at the age of two years ; 3, at the 
age of three years ; 4, at the age of four years; 5, at the age 



Fig. 496. — Incisors of 
two-year-old sheep. 



Fig. 497. — Teeth of sheep at different ages. 


of five years ; and 6, the deceptive appearance of teeth some¬ 
times occurring in four-year-old sheep, when the animal may 
sometimes he taken for a five-year-old. 











SHEEP - RAISING. 


431 


DISEASES OF THE RESPIRATORY ORGANS, 

Catarrh is inflammation of the mucous membrane of the 
nasal cavities and the sinuses of the head. When long con¬ 
tinued, the windpipe and the lungs may become involved. 
Overdriving by men or dogs, chilling rain-storms, damp nights, 
and blows on the head are among the common causes. Fresh 
air, ample ventilation, dry bedding, and warm mucilaginous 
drinks, such as oatmeal gruel, may be profitably employed. 
If fever ensues, and the nose and mouth are dry and hot, the 
following may be given : — 


Epsom salts. 1 oz. 

Saltpeter. 1 dr. 

Ground ginger. 1 dr. 


Mix with molasses, and place on the back part of the tongue 
with a long wooden knife or spatula; hold up the head until 
all is swallowed ; or the dose may be given in a small horn. 
Half a dram of chlorate of potash twice a day may be given 
afterward. 

Bronchitis is inflammation of the bronchial tubes, and is 
exceedingly dangerous, because it causes anaemia. There is 
running at the nose of a viscous matter, and a painful, hoarse 
cough, which is sometimes convulsive. Rumination, or chew¬ 
ing, stops. 

The treatment should be carried out in a dry and warm 
stable if possible. Fumigate with scalded and vegetable tar 
steam. Give ten to fifteen or even twenty grains of tartar 
emetic with honey twice or three times a day. Quiet, fresh 
air, a clean place, and fresh water are indispensable. 

Pneumonia is not an infrequent disease, and is often firmly 
seated before the owner of the flock knows of its existence. 
Washing in streams of cold water, sudden chills from showers, 
or too close penning in warm or foul stables in cold weather, 
are common causes of pneumonia. The symptoms are a quick 
and plaintive breathing, heaving of the flanks, yellowish red¬ 
ness of the eyelids, discharge of thick yellow mucus from the 
nostrils, high fever, great thirst, quick pulse, grinding of the 
teeth, and lack of appetite. Death ensues, unless remedies 
avail, in from twenty-four to forty-eight hours. 





432 


SHEEP - RAISING. 


Bleed in very acute cases. Two ounces of Epsom salts 
may be administered at first, as a laxative, if there is constipa¬ 
tion ; and then the following may be given twice or three times 
a day in oatmeal gruel, or better, in honey, on a spatula, and 
placed far back on the tongue : — 


Powdered digitalis. 10 to 15 gr. 

Tartar emetic. 10 to 15 gr. 

Nitrate of potash. 1 dr. 


When improvement is shown, give a pint of gruel every 
three hours, with half a dram of powdered gentian. 



Fig. 498. — Group of pets. 


Bleuritis, or pleurisy, an inflammation of the membrane 
lining the chest and covering the lungs, often accompanies 
pneumonia, and may arise independently from the same causes. 
The treatment is the same as for pneumonia, only adding ni¬ 
trous ether, 2 dr. No bleeding. When recovery begins, this 
tonic may be given : — 


Carbonate of iron. £ dr. 

Ground ginger. £ dr. 

Infusion of camomile. i pt. 









SHEEP-RAISING. 


433 


DISEASES OF THE DIGESTIVE ORGANS. 

Diarrhea, or Scouring. — This disease is only dangerous 
as it interferes with the process of nutrition, affecting the blood 
and superinducing dysentery. It should be taken in time, and 
then yields easily to proper treatment. It is best first to un¬ 
load the bowels by raw linseed or castor oil, adding laudanum, 
and follow up by % dram doses daily of nitrate of potash and 
of powdered cinchona. Some recommend, besides, linseed, 
gum-arabic, and slippery elm ; and in chronic cases, astrin¬ 
gents with tonics and carminatives may be profitably em¬ 
ployed. The following mixture is a good 
one to keep on hand for general use : — 

Prepared chalk. 1 oz. 

Powdered catechu. 4 dr. 

Powdered ginger. 2 dr. 

Powdered opium. 1 dr. 

To be mixed with pint of pepper¬ 
mint, and given in doses of one'to two Fig. 499, — Diarrhea in 
tablespoonfuls both night and morning. lamb ' 

Dysentery.— The symptoms of this disease are at first 
those of acute intestinal catarrh ; the sheep dungs frequently 
and with straining, and the dung is fetid. Later it is quite 
liquid with mucus and blood, and is mixed with shreds sloughed 
off from the coating of the intestines, and increasingly offensive 
in smell. The sheep arches its back in the passages, and the 
rectum sometimes protrudes. This laxative may be effective 
in the first stages : — 


Raw linseed or sweet oil. 2 oz 

Opium (powdered). 10 to 15 gr. 


Give in rice-water, or oatmeal gruel. After the laxative 
has operated, give daily Dover’s powder with ipecac, or cate¬ 
chu, oak bark, etc., with nux vomica (10 gr. doses), sulphate 
of iron, or similar tonics, rubbing the belly actively, and 
applying mustard or giving a warm bath. 

Diarrhea in Lambs, or White Scours.— This disease is 
caused by a change in the quality of the ewe’s milk, food, etc. 
It is frequently the sequel of indigestion. The discharge is the 

2S 









434 


SHEET - RAISING. 


passage of undigested milk. The ration of the lamb should be 
regulated in such occurrences. 

Until recovered, the lamb should receive the following 
daily : — 


Magnesia.. 1 dr. 

Essence of ginger. 1 drop. 

Water. 1 glassful. 


DISEASES OF THE BLOOD. 

Anjemia, or “ Pining, ” is generally caused by excessive 
dampness, by the pasturage becoming rank and watery, insa¬ 
lubrity of stables, bad food, and marshy pastures, but some¬ 
times also by deficient herbage in dry pastures. A change 
from a bad pasture to a good one, say a corn-field, is one 
remedy for sheep thus affected ; and, in fact, no better one 
perhaps can be prescribed for this disease than change of 
locality. Iron tonics may strengthen the system, and bitter 
tonics will increase the appetite. 

Ascites, or Dropsy, is the effusion of a watery fluid in 
the abdomen, the lining membrane of which is or has been 
inflamed. It may also be caused by bad circulation, or by 
feeding on rank, succulent, watery herbage, by which the 
blood is insufficiently nourished. In the latter case, a change 
to dry food will generally alleviate the disease, and a cure 
may sometimes be effected by the following : — 


Nitrate of potash. £ dr. 

Sulphate of soda. 1 oz. 

Ginger. 1 dr. 


Give in one dose. 

If the animal be in low condition, linseed oil (2 oz.) may 
be substituted for sulphate of soda. Give daily afterward for 
a week, one dram of scilla maritima. 

Eed-Water, or Bloody Urine (sometimes called Water 
Braxy), is denoted by dullness, languor, pallor of the skin and 
mucous membranes, weakness, especially of the hind legs, 
trembling, surface coldness, staring coat, dry and hot mouth 
and horns, and diminution of the milk, which is watery and 
frothy, Wiiii loss of appetite, great thirst, weak pulse, and often 








CO NT A GIO US DISEA SES. 


435 


colicky pains. Later, the urine becomes bloody, and a more 
or less bloody discharge may come from the nostrils. The use 
of salt is strongly recommended as a preventive. If there be 
no abdominal pain, ordinary purgatives may be used ; but with 
colic, sweet-oil and other mild materials should be employed in 
preference. The diet should consist of linseed decoctions, bran 
mashes, etc., with iron tonics, and wine or whisky. 

CONTAGIOUS OR TRANSMISSIBLE DISEASES. 

Foot-Rot, Foot-IIalt, Foul, Loo, or Low mean the same 
affection, which is an ulcerous inflammation of the foot of the 
sheep. It is contagious, and supposed now to be due to a 
microscopic parasite. The first symptom is a slight lameness, 
which gradually increases in intensity. 

On examining the foot, we find the separ¬ 
ation of the horny wall from the tissues 
underneath. About the sixth or seventh 
day, we notice the redness of the inter¬ 
digital canal, commissure, cleft, or crease, 
at the junction of the two toes (Fig. 500) ; 
the lameness becomes more apparent. 

On removing the loose portion of the 
hoof, we find a little abscess, which is be¬ 
coming ulcerous, and which secretes 
white, offensive matter. The disease 

keeps chiefly on the inner side of the toes. 

r J Fig. 500. — Interdigital 

One or more feet may become affected. cana] 

The ulceration gradually gains ground, 

and separates more horn from the foot, and secretes more of¬ 
fensive matter. Occasionally the disease disorganizes the tis¬ 
sues of the foot until it affects the bone and tendons. In the 
treatment of this disease, it is imperative that it should be taken 
in its first stage. This is the important point. 

Treatment. -— First of all, the foot should be thoroughly 
cleaned off, and the offensive matter entirely removed with 
tenderness and care, by means of a small knife or probe, and 
the hoof pared, after which the affected part may be touched or 




436 


SHEEP - RAISING . 


swathed with a feather or soft cloth dipped in the following, or 
a similar antiseptic solution : — 


Chloride of zinc. . 1 dr. 

Water. 1 pt* 

Or, if the case he malignant, in the following : — 

Creosote.1 part. 

Alcohol .4 parts. 


A very successful preparation is — 

Sulphate of copper (blue vitriol).1 lb. 

Acetate of copper (verdigris). £ lb- 

Linseed oil.1 pint. 

Tar.1 qt. 

Rub the vitriol and verdigris in very tine powder, with the 
oil, then add the tar, and mix thoroughly. 

When the raw surfaces are extended over 
the foot, it may be wrapped in tow saturated in 
a solution of carbolic acid ; and when the inter¬ 
digital space is affected, dressings may be ap¬ 
plied by a bandage, as in Fig. 501. 

The following solution will be found an ef¬ 
fective preventive of the foot-rot: — 

Arsenic.2 lbs 

Washing soda. 2 lbs. 

Water.10 gals 

Boil slowly to eight gallons, and till up to 
ten, and sponge the hoofs with it thoroughly 
after cleaning. 

What we term lime-milk, or lime-water, is a 
good treatment as a preventive for this affec¬ 
tion, and it can be administered easily. Put 
the liquid in a low and long box, which place 
in such a position in a chute, or in front of the stable door, as 
to force the sheep to pass through it when entering or leaving 
such places. 

It is of the most importance in this disease to remove the 
sheep to other and dryer pastures. Where they are unavoidably 
kept on wet ground, the following ointment once or twice a 
week is said to be very beneficial as a protection to the feet: — 



Fig. 501. —Band 
age for foot-rot 















PARASITIC DISEASES. 


437 


Barbadoes tar ... 1 lb. 

Bergundy pitch. 1 lb. 

Mutton suet. .. 1 lb. 


Melt the Bergundy pitch and suet over a slow fire ; then add 
tar, and mix thoroughly? 

Mr. Randall, author of a valuable book on sheep, was very 
successful in curing foot-rot by the following treatment: —■ 

He obtained about twelve pounds of blue vitrol for one hun¬ 
dred sheep. This was dissolved in a quantity of hot water, and 
placed in a washing-tub large enough to hold two sheep. The 
liquid was as hot as could be endured for a moment by the 
hand, and was 
kept at this heat 
by frequent ad¬ 
ditions of the 
hot solution. 

As soon as a 
sheep’s feet 
were pared, it 
was placed in 
the tub, and held 
there by the 
neck by an as¬ 
sistant. A sec¬ 
ond one was 
p r e p a r e d and 
placed beside it. 
taken out, and so on. Two sheep were thus constantly in the 
tub, and each remained in it about ten minutes. The cure was 
perfect. 

PARASITIC DISEASES. 

Sheep-Bots, or Grubs in the Head.— This disease is one 
of the most serious with which the farmer has to deal, and one 
which should be attended to promptly ; and it is of the utmost 
importance that the most thorough means should be resorted to 
for preventing it. It is caused by the gadfly, or breeze-fly 
(oestrus ovis or cephalemia ovis ), which attacks the sheep in the 
nostrils and frontal sinuses, creating great dread of it on the 



Fig. 502. — Gadfly, greatly magnified. 

When the third one was ready, the first was 












>** • 




















f 43S] 




Fig. 503. — Flock of sheep attacked by gadfly. 

















































































































































































PARASITIC DISEASES. 


439 



part of the flock. When struck by the fly, they stamp the 
ground violently, and manifest every sign of great agony. 
Deposited at the entrance of 
the nostrils, the larvae proceed 
upward to the farthest recesses. 

The sheep gadfly lays its 
eggs on the edges of the 
sheep’s nostrils, and the larvae 
live in the frontal and maxillary 
sinuses. It is to avoid the at¬ 
tacks of the gadfly in hot days 
that the sheep will lie down 
with their nostrils buried in 
dusty ruts, or stand up with 
their heads lowered between 
their fore legs, and with their 
noses nearly in contact with the 
ground. When in the open 
fields, they gather with their 
nostrils against one another 
and near the ground, so that 
those on the outside are alone 
exposed. 

The best means of prevention of and relief from the gad¬ 
fly is to smear tar on the nose, around the nostrils, which will 


Fig. 504. — Head of sheep, hydatid 
in front lobe of brain. 



prove both distasteful to the fly and fatal to the egg. Plow a 
strip entirely around or through the field where the sheep are 
pastured, so that they can place their nostrils in the soft earth, 








440 


SHEEP- RAISING. 



Fig. 508. —Bluc-botile liy magnified. 


in order to protect themselves against the insect in the way 
that instinct suggests to them. Another method is to blow snuff 
or tobacco-smoke up the nostrils from the stem of a pipe, which 
will cause the sheep to sneeze out the larvae. Still another 
remedy is to inject tobacco-water into the nostrils with a 

syringe. 

Maggots. — One of the 
most common causes of trouble 
in sheep, and one that must be 
most carefully guarded against, 
is that arising from fly-blowing 
of the flesh in those places 
where it has been wounded, or 
where dirt has accumulated 
around the tail and other parts. 
This trouble comes from the common house-fly, the meat-fly, 
and the blue-bottle fly, all of which deposit their eggs or living 
larvae on decaying animal matter, or in wounds, or in foul 
places on the body of the sheep. 

In the treatment of maggots, the sheep should be carefully 
looked after as regards cleanliness, in order to guard against 
fly-blowing. The application of spirits of turpentine is a sure 
remedy, as it kills the larvae and maggots. Diluted carbolic 
acid and kerosene have been used with good effect. 

Law gives the following treatment for maggots : Pick off 
the wool and filth, and all the maggots, and apply — 

Oil of turpentine or of tar. 5 oz. 

Camphor. 1 dr. 

Asafetida. ^ dr. 



Fig. 509. — Spore-case of the liver fluke, greatly enlarged. 


The Fluke Disease, Pot, or Liver Pot. —This malady 
is most insidious. The first symptoms are obscure ; the sheep 
feeds, and, in fact, gains in flesh, but the spirits are dull, and 










PARASITIC DISEASES. 


441 


the skin, especially on tlie brisket, is of a pale-yellow tint. 
The eye secretes a yellow fluid ; the muzzle becomes yellowish, 
and also the tongue, while 
the breath is intensely of¬ 
fensive. Sometimes ex¬ 
cessive diarrhea prevails, 
while at other times con¬ 
stipation occurs. The 
wool generally falls off, or 
is easily pulled out. The head droops, the expression is hag¬ 
gard, the appetite poor, the thirst great, and the dung filled 

with myriads of micro¬ 
scopic eggs. 

An English writer, 
John Large, claims that 
the following will de¬ 
stroy fluke in the 

Fig. 511. — Liver fluke — its digestive organs, liver * — 


Yellow resin. 1J dr. 

Oil of turpentine.. 1£ oz. 

Calomel. 18 gr. 

Tincture of iodine. 80 drops. 


For three doses, one every morn¬ 
ing, for three days, in gruel. The 
sheep should be abundantly supplied 
with salt. 

Scab, or Mange. — The most for¬ 
midable and annoying of the exter- > 
nal parasites of the sheep is the scab 
insect, or acarus scabiei , which causes 
the scab, itch, or mange. It dwells 
on the skin, deriving its nourishment from sucking the fluids of 
the system. It is a minute mite, which attaches itself to the 
skin, and penetrates the surface, lodging itself in the tissues, 
and causing intense irritation or itching, and the secretion of 
a matter which dries on the surface and forms a scab. Scab 
may be of spontaneous origin, as well as the product of con¬ 
tagion. One female acarus can produce a million and a half 












442 


SHEEP- RAISING. 


of progeny in ninety days, and this explains the rapidity with 
which scab spreads in sheep. Of parasitic scari , there are 
th ree principal species : One that burrows in the scarf-skin, 

one which lives on 
the surface among 
the scabs, and one 
which lives in the 
fatty glands of the 
skin in sheep and 
dogs. In scab, 
the animal shows 
its aggravation by 
moving its body, 
and by rubbing 

against fences or other objects. The wool is often torn off 
from a good portion of the body. 

In the treatment of scab, after nourishing food, cool, clear 
air, clean, dry buildings, and the avoidance of huddling the 
sheep together, oil should be applied, and the affected parts 
washed with soap-suds ; then break up 
and remove the scabs and crusts ; after 
which apply with a brush the follow- 



Fig 5L3.—The scab. 


mg 


Oil of tar. 1 oz. 

Whale oil . 20 oz. 

Or — 

Tar. i lb. 

Sulphur. b lb. 

Soap. 1 lb. 

Alcohol. 1 lb. 

For sheep with heavy fleeces, baths 
are very efficient. 

T1 le following preparation will 
neither stain the wool nor materially 
endanger the sheep : — 



Fig. 514.'—Sheep-louse. 

A, natural size ; B, greatly 


enlarged. 


Tobacco. 
Oil of tar 
Soda ash. 
Soft soap 
Water . . 


16 lbs. 

3 pts. 
20 lbs. 

4 lbs. 
50 gal. 























LAMBING AND ATTENDANT DISEASES. 


443 


Boil the tobacco, and dissolve the other substances in a few 
gallons of boiling water, then add water to make up to fifty 
gallons, which will suffice for fifty sheep. 


LAMBING AND ATTENDANT DISEASES. 


The lambing season calls for the exercise of the utmost care. 
W1 ten the lambs begin to drop, it is easy to discover those 
ewes that will come in within twenty-four hours. The genital 

/*r' -vs* 



parts become red and swollen, and the udder swells and fills. 
At this point the ewe should be closely watched to see that 
nothing goes wrong. 

If the lamb be presented in such a manner that it cannot be 
expelled, it should be gently replaced by an individual with a 
small hand smeared with sweet-oil, and then brought into such 
a position that the feet shall be presented first, with the head 
lying upon them, and not doubled back. If the hind parts are 
presented, the feet should be brought up after the lamb has 
been pushed back. If the ewe is weak, a little warm gruel, 
sweetened arid flavored with ginger, may be given. When 
the pains are deficient, they can be stimulated with ergot, the 
following being a dose : — 

Powdered ergot. oO gr. 

Powdered ginger. . oO gr. 






444 


SHEEP - RAISING. 


When the pains are excessive and exhausting, the follow¬ 
ing, given in gruel, will render them more regular, and keep 
up the strength : — 


Spirits of camphor. 1 dr. 

Laudanum. I oz. 


If the womb becomes inverted, and hangs like a bag from 
the vagina, as may occur after lambing, it should be well 
washed with warm alum water, carefully replaced, and re¬ 
tained in position by a bandage, or, in severe cases, by 
loosely stitching the lips of the vulva. 

Parturient Fever is uncommon in sheep in this country ; 
but as it sometimes occurs, we give the symptoms, which are 
loss of appetite, twitching of the hind legs and ears, dullness 
and weakness, staggering, and the discharge of a dark-colored 
and offensive fluid from the vagina. It generally occurs a few 
days before lambing, and the fetus is nearly always dead when 
delivered. The ewe should be separated from the flock, and 
given the following or a similar laxative : — 


Nitrate of potash. 1 dr. 

Sulphate of magnesia. 2 to 3 oz. 

Molasses. 3 oz. 


Give in a pint of warm linseed gruel. 

This may be repeated if not opening the bowels in ten 
hours, and thereafter continue only the niter and two or three 

drops of car¬ 
bolic acid and 
molasses while 
the fever lasts, 
the whole to be 
dissolved in a 
little water, and 
well shaken before administering. Give carefully. 

Abortion. — This is by no means unfrequent in ewes, and 
is often caused by excessive eating of turnips or other roots, 
though it is sometimes occasioned by the sheep being chased 
by dogs. When abortion has occurred, the following may be 
given with nourishing food : — 



Fig. 516. •—After-pains in ewes. 








LAMBING AND ATTENDANT DISEASES. 


445 


Powdered camphor. b dr. 

Laudanum. 1 dr. 

Epsom salts. 1 to 2 oz. 


Irritation of the Vagina (After-Pains in Ewes). — This 
ailment occurs the first, second, or third day, and is shown 
by panting, straining, heaving of the flanks, a staring coat, 
scanty, high-colored, and strong-smelling urine, costiveness, 
and swelling and redness of the external hinder parts, which 
at last turn very dark. A bran mash with fifteen grains of 
saltpeter should be given daily for a few days, and upon a 
recurrence of the pains, the following, mixed with molasses 
and given on the tongue, should be administered at once : — 


Camphor. I dr. 

Laudanum. 60 drops. 


Garget.— Though not a very 
prevalent disease among sheep, gar¬ 
get is one which, when it occurs, 
should be treated with promptness. 
It is an inflammation of the udder 
and milk glands. Its symptoms are 
enlargement of the udder, which be¬ 
comes red, hot, and so sensitive that 
the ewe sometimes refuses the lamb. 
The udder should be fomented with 
warm water and a warm linseed-meal 
poultice applied for twelve hours or 
more, removing it to draw the milk. 
Bleeding to the extent of half a pint 
from the large vein which runs un- 



Fig. 517. —Microscopic view of 
wool magnified 150 times. 

A, merino ; B, southdown ; C, 
common sheep. 


der the belly, if the inflammation is 

high, is beneficial. Mix for one dose, and administer inter¬ 


nally — 


Nitrate of potash... . 
Bicarbonate of soda . 
Sulphate of magnesia 
Water. 


Then give morning and night one half dram nitrate of 
potash and 10 to 20 grains of nux vomica, with, say, one half 
ounce bicarbonate of soda. 
















CHAPTER XXV 


BREEDING AND CARE OF SWINE, 

T HE farmers of this country have so great an interest in 
hogs, that we have, at considerable trouble and large ex¬ 
pense, not only obtained careful and correct illustrations of the 
best and most select varieties of breeds, but prepared the most 



Fig. 518. — Head of wild boar. 


approved and reliable methods of treatment of diseases of 
swine. To effect this object, the text has been compiled with 
the utmost care and thoroughness, and also been submitted to 
the criticism of several of our most eminent veterinary surgeons, 
for their revision and criticism. Hence, this part will be found 
particularly valuable for the many useful and excellent reme- 
[446] 





BREEDING . 


447 

dies that have been employed with marked success in the cure 
of the prevalent fatal diseases to which the hog is so generally 
subj ect. Millions of 
dollars are annually lost 
from this cause, and in 
some parts of the coun¬ 
try breeding of hogs is 
a precarious business, 
on account of their lia¬ 
bility to disease. 

The diseases of 
swine are usually caused 
by improper food o r 
drink, or by undrained 
and filthy styes. If, 
therefore, pigs are 
properly housed, and 
the feeding and man¬ 
agement are good, the 
liability to disease will be reduced to a minimum. On the 

other hand, if they are 
allowed to lie on the 
manure heap, to drink 
foul water, and are com- 

pected ; nor is it to be 
wondered at that the 
diseases which appear 
u n der sue h circum¬ 
stances are sometimes 
of such severity that 
treatment is of no avail. 
‘ ‘ An ounce of preven¬ 
tion is worth a pound 
of cure ; and in ail¬ 
ments of the hog, prevention of disease is emphatically the 
rule of treatment. 


polled to consume offal, 
disease must be ex- 




Fig. 519. —Middle white sow. 




448 


BREEDING AND CARE OF SWINE. 



Fig. 521. — Jaw of three 
months’ pig. 


In choosing the parents of your future stock, you must bear 
in mind the objects you may have in view, whether the rearing 
for pork or bacon ; and whether you desire to meet the earliest 

market, and thus realize a certain profit, 
with the least possible outlay of money or 
loss of time ; or whether you mean to be 
contented to meet a heavier although 
somewhat protracted return. 

If bacon and the late market be your 
object, you will do well to select the large 
and heavy varieties, taking care to ascer¬ 
tain that the breed has the character of 
being at once possessed of those qualities 
most likely to ensure a heavy return; 
viz., growth, and facility of taking fat. 

If, on the other hand, your object be to produce pork, you 
will, of course, find your account in the smaller varieties, such 
as arrive with greatest rapidity at maturity, and which are 
likely to produce the most delicate flesh. In producing pork, 
it is not advisable that it should be too fat, without a corre¬ 
sponding proportion of lean. 

In every case, whether your 
object be pork or bacon, the 
points to be looked for are, — 
in the sow, a small, lively head, 
a broad and deep chest, round 
ribs, capacious barrel, a haunch 
falling almost to the hough, 
deep and broad loin, ample 
hips, and considerable length of 
body in proportion to its bight. 

Nor must the broad, flat, table¬ 
like back, the broad, thick 
shoulders and ham, be forgot¬ 
ten. The flesh should rise full 

and round behind the ears. One qualification should ever 
be kept in view, and, perhaps, should be the first point to 
which the attention should be directed ; viz., smallness of bone 



Fig. 522. —Jaw of six months’ pig. 
































































































BREEDING. 


440 


in proportion to the flesh, and fineness of the best parts, with 
lightness of offal. 

Let the boar be less in size than the sow, shorter and more 
compact in form, with a raise and brawny neck, lively eye, 



Fig. 523. —Jaw of six months’ pig. Another view. 


small head, firm, hard flesh, and, if of the large breed, his 
neck well furnished with bristles. In other respects, look for 
the same points as described in reference to the sow. 

The best times for breeding swine are the months of April 
and July or August. A litter obtained later than August has 
much to contend with, and seldom proves profitable. It is of 



Fig. 524. —Lower jaw of nine months’ pig. 


little use however, to throw anything away. Should you at 
any time have a late litter, leave them with the sow, feed both 
her and them with warm and stimulating food, and you will 
thus have excellent pork, with which to meet the market when 

29 


























450 


BREEDING AND CARE OF SWINE. 


that article is at once scarce and dear, and consequently prof¬ 
itable. 

The period of gestation in the sow varies. The most usual 
period during which she carries her young is four lunar months, 
or sixteen weeks, or about one hundred and thirteen days. 

The sow produces from eight to thirteen young ones at a 
litter, sometimes even more. A sow cannot give nourishment 
to more young than she lias teats ; and as the number of teats 
is twelve, when a thirteenth little one is littered, he does not 
fare very well, having to wait until some one of his more fort¬ 
unate brothers or sisters shall have had their till. The sufferer 
on these occasions is, of course, the smallest and weakest. A 
too numerous litter are all generally undersized and weakly, 
and seldom or never prove profitable. A litter not exceeding 
ten will usually be found to turn out most advantageously. 

FEEDING. 

So long as the sow is carrying her young, feed her abun¬ 
dantly, and increase the quantity until parturition approaches 
within a week or so, when it is as well to diminish both the 
quantity and quality, lest the acquisition of fat should be pro¬ 
ductive of danger ; but while she is giving suck, you cannot 
feed too well. You may wean the young at eight weeks old, 
and should remove them for that purpose from the sow. Feed 
them well, frequently, abundantly, and sufficiently,— not more, 
— on moist, nutritious food, and pay particular attention to 
their lodgment. A warm, dry, comfortable bed is of fully as 
much consequence as feeding, if not even of more. 



Fig. 520. — Black Suffolk sow. 


[ 451 ] 
















































































Fig. 527. —Yorkshire large breed. 



[ 452 ] 


Fig. 528, — Yorkshire large breed 








































































































































































































[ 454 ] 


Fig. 532. —Large York boar 




























Fig. 533. —Improved Essex boar. 



Fig. 534. — The Augeron boar 


[ 455 ] 





































CHAPTER XXVI. 


DISEASES OF SWINE, 


ANTHRAX, ETC.— SO-CALLED CHOLERA. 

F OR many years the State of Illinois has suffered an annual 
loss of four or five millions of dollars’ worth of hogs by 
the so-called u Hog-Cholera.” In 1877 the loss in that one 
State alone from u cholera” amounted to eight millions of 
dollars, while the total loss in the United States in that year 
was estimated to be fully fifty millions of dollars. Many forms 
of malignant diseases among hogs are popularly designated 
cholera, and the use of this ill-chosen term has led to a wide 
misunderst an d in g 
of the nature of 
these diseases, and 
to many mistakes 
in treatment, as 
well as in the use 
of measures of 
prevention. The 
malignant character of these kindred forms of disease, and the 
heavy loss occasioned by their wide-spread ravages, make a 
knowledge of the best preventive measures and methods of 
treatment a matter of unusual importance to the farmer and 
breeder. We present the result of an extensive and careful 
collation of the views of all the best authorities in the country, 
both veterinary physicians and breeders, with the latest methods 
of diagnosis and treatment. The preventive measures given 
are practical, and have again and again proved successful, and 
the methods of treatment prescribed will effect a cure, if used 
in season. 

[ 457 ] 



Fig. 537. ■— Hog cholera. First stage. 









458 


DISEASES OF SWINE. 


The term “Cholera” is made to include three well-de¬ 
fined forms of disease : Anthrax, contagious pleuro-enteritis, 
and epizootic catarrh. 

CONTAGIOUS PLEURO-ENTERITIS. 

This is a specific inflammation of the lungs and bowels, 
accompanied with red or purple blotches on the skin. These 
blotches have given it the name of “The Purples,” or “The 
Blue Disease.” This is the most common and dangerous of 
the epidemic diseases known under the designation of cholera. 

When it once en¬ 
ters a herd, it at¬ 
tacks every age, 
sex, and condition, 
and there is little 
hope of cure. 

The symptoms 
vary with the ma¬ 
lignancy of the at¬ 
tack and the part 
of the animal af¬ 
fected. The fact 
should be carefully 
note d, otherwise 
the varying features of tlie complaint will be apt to confuse 
the observer. It appears in two forms — the erysipelatous 
form, and that of malignant sore throat. 

The Erysipelatous Form. —This is probably the most 
common form of the disease. The animal seems dull, loses 
appetite, hangs his head, and is unwilling to move, and 
sometimes tries to vomit. The bowels are usually constipated, 
the excrement hard and dark colored, while the urine is of a 
dark color and passed with difficulty. In a few hours the 
characteristic symptom of the disease appears in the form of 
dark-red or purple blotches, which pass into a bluish black 
color. These appear usually on the ears, throat, neck, and 
breast, and inside the fore legs. The discoloration is very 
apparent, and the blotches when once seen will not be mis- 




CO NT A GIO US PLE UR 0 - ENTERITIS. 


459 



taken. A dark-purple fluid sometimes discharges from the 
nose, the breathing soon becomes difficult, the hind quarters 
are paralyzed, and the 
animal reels along with 
head and hind legs 
drooping to the ground. 

A watery and fetid di¬ 
arrhea sets in, and the animal dies in from one to three days. 

Malignant Soke Throat.— This form occurs when the 
poison localizes itself in the tissues beneath the mucous mem¬ 
brane of the throat. At the beginning the general symptoms 
are the same as those of the erysipelatous form. The dark-red 
blotches appear on the throat, gradually changing to a dark- 
purple hue. The localization of the morbid process in the 
throat obstructs the operations of breathing and swallowing. 
This produces a train of characteristic symptoms peculiar to 
this form. The animal tries to vomit ; there is from the out¬ 
set difficulty in swallowing; the breathing is labored to such 
a degree that the animal sometimes sits on its haunches, 
gasping for breath, while the livid and swollen tongue pro¬ 
trudes from its open mouth. Sometimes the larynx swells so 
suddenly that the animal suffocates within an hour, and before 
the other symptoms are recognized by the unprofessional ob¬ 
server. 

Tr eat men t . — If the 
symptoms are pronounced, 
there is not much hope of 
cure, but the progress of the 
contagion may be checked. 
There is positive testimony 
as to the value of sulphate of 
iron (copperas) and chlorate 
of potash for the purpose of 
checking the virus. The 
sulphate of iron is the 
cheapest and most effective of the salts of iron used in veter¬ 
inary practice. A remedy used largely among Illinois farmers, 
and highly praised by them, is the following : — 




Open. 
Fig. 540 . 


Closed. 

Champion double ring. 







460 


DISEASES OF SWINE. 


Sulphate of iron (copperas). 1 lb- 

Soft soap. 1 & a ^ 

Boil with four gallons of water, mix with the slop for twenty- 
five hogs, and when they begin to eat, add a solution of two 
pounds of soda, to make the slop foam well as they drink it. 
Repeat the dose every three days until three doses have been 
given. 

Mr. J. S. Long, of Iowa, states that he has tried this remedy 
in thousands of cases, and never had a failure. He adds: 
“Be sure that every hog drinks. If one will not drink, put 
him in the hospital, and if you cannot get him to drink then, 
knock him in the head ; for he will give the cholera to the rest. 
The next day I go through with the same operation. After the 

second day skip a 
day, then give for 
two days, and you 
may turn them out 
cured. I gener¬ 
al ly give the same 
dose once a week 

Fig. 541. — High-backed iron trough for four pigs. m y ] 100 .g An 

important point is to make the hog drink ; and if he will not 
take it in any other way, add new milk or put in sugar.” Mr. 
Long, as evidence of his faith in this remedy, offered “to pay 
ten cents a pound for every hog he could not cure, provided 
the hog was not past drinking. ” 

Prof. Turner, of Illinois, gives two recipes, either of which, 
he says, will surely prevent the disease, if used before the hog 
is attacked. Given freely during the early stages of its prog¬ 
ress, they will prove curative. 



Sulphur. 2 lb. 

Sulphate of iron (copperas). 2 lb. 

Madder . 2 lb. 

Black antimony. % lb. 

Nitrate of potash (saltpeter). £ lb. 

Arsenic. 2 oz. 


Mix with 12 gallons of slop, and give a pint to each hog. 
The quantity is sufficient for 100 hogs. 

































































MALIGNANT SORE THROAT. 


461 


An Illinois farmer, who had used this for several years, 
says : “Each time I tried this, I had about fifty head, and not 
one died that was able to walk to the trough, and had enough 
life left to drink.* 1 


Common salt. 4 lb. 

Black antimony. 1 lb. 

Sulphate of iron (copperas). 1 lb. 

Sulphur. 1 lb. 

Nitrate of potash (saltpeter). 1 lb. 

Wood ashes. 1 peck. 


Pound and mix thoroughly, moisten enough to prevent 
waste, and put in a trough in a dry place where the hogs can 
at all times have 
access to it. If 
predisposed to 
cholera, they will 
eat it very freely ; 
at other times they 
will eat less, or 
perhaps none at 
all. Prof. Turner 
himself says of 
this: “I know of 
no one w h o has 
had any hog-chol- 
era of account 
from that d ay 
(1862), who has 
persistently made use of it in advance of the appearance of dis¬ 
ease. Hogs should at all times be supplied with stone coal, 
as they will then eat less of the above mixture. ’ 

A Kentucky farmer gives the following as an “infallible” 

remedy : — 

Sulphate of iron (copperas). 1 lb - 

Warm water. 3 gal. 

When dissolved, apply the wash about milk warm to the af¬ 
fected animal, by dipping him into the solution, or sponging 
until the skin is thoroughly wet. Whenever the skin begins to 
look rough and scaly, or of a dark-red color, apply the wash 



Fig. 542.—Potato-cleaner. 










































462 


DISEASES OF SWINE. 


immediately, every clay, until the scales are removed. Do not 
wait until the more alarming symptoms (vomiting and purging) 
set in. 

Mr. A. C. Moore, the well-known breeder of Poland 
Chinas, states that he has used the following mixture for 
many years, with uniform and marked benefit : — 


Charcoal, in small pieces. 1 bu. 

Wood ashes. 3 bu. 

Slaked lime. I bu. 

Salt. i bu. 

Spanish brown. 2 lb. 

Sulphur. 5 lb- 

Nitrate of potash (saltpeter). k lb. 

Sulphate of iron (copperas). ? lb. 



Fig. 543. — Portable swill barrel. 


Pulverize the last two thoroughly ; mix all in a box or bin, 
and keep it where the hogs can have free access to it, in an 
open trough, well moistened with good swill or milk. 

If your herd is not large, mix smaller amounts of each in¬ 
gredient in the same proportion. You will soon see that the 
animal with which u there seems to be something the matter” 
will visit this trough when going to or returning from its feed. 

Mr. Milton Briggs, of Iowa, the well-known breeder of 
hogs, says : “I supply all my hogs with compound bituminous 
coal, wood ashes, or lime and salt. I place it in a bin or box, 






























































































MALIGNANT SORE THROAT. 


463 


open, so that hogs can dig out at bottom, and not run upon their 
feed. I place this bin so that they can have access to it at all 
times. Five tons of what is called slack coal, with four or five 
bushels of lime, or three to four barrels of wood ashes and one 
barrel of salt, all mixed, —this quantity will feed 100 head of 
hogs about four months. All hogs having access to this feed will 
keep free from disease, even if exposed to hogs having the 
cholera. I have purchased hogs that were diseased, having 
cholera m its first stages, and turned in with well hogs where 
there were large numbers running together. All symptoms of 
disease would soon 
disappear u n d e r 
this mode of treat¬ 
ment. The chol¬ 
era hogs would 
soon begin to cast 
off their mange or 
scales from the 
skin, and assume 
a healthy appear¬ 
ance. A composi¬ 
tion of carbonate 
of soda, sulphur, 
sulphate of iron 
(copperas), and 
carbolic acid will 
arrest the spread 
of cholera in its worst stages.” 

Common smart-weed has been highly praised as a prevent¬ 
ive remedy. Messrs. K. Kimberly & Sons, of Illinois, the 
successful breeders of Chester Whites, speak in strong terms of 
its efficiency : — 

“ ‘Common smart-weed tea’ has prevented, and we believe 
will prevent, if used judiciously and in season, not only cholera 
but the many diseases known by that name. In its green state 
we pound the smart-weed in an iron kettle, press out the juice, 
and mix it, in small quantities, with good swill. When we dis¬ 
cover want of appetite in a hog (this is the first symptom in 



Fig. 544. —Apparatus for preparing steamed food. 


































































































464 


DISEASES OF SWINE. 


nearly all diseases of swine), we feed them enough of this to 
make them cough and sneeze greatly, and it has never failed, 
with us, to bring them around all right. We most fully believe 
that this remedy will not only prevent all cholera, but promote 
health and thrift. For use through the year, the herb should 
be gathered when in bloom, tied in small bundles, and hung in 
a sheltered, dry place. When wanted for use, make a tea of it, 
by boiling.” 

Dr. Stitson thinks prevention the only hope. He says : 
u Disinfectants are the nearest approach to safety from crowd 
poison that we yet possess. The most valuable is carbolic acid, 
and since using this eight or ten years in my own herd, I have 
suffered no loss from this disease. The crude acid, a dark, 
tarry liquid, costing about one dollar per gallon, is used at the 
rate of a pint to a bucket of water, and with this the pens and 
wood-work about them are sprinkled at least once a week. An 
ounce of the acid is occasionally put in a barrel of swill or 
water for the hogs to drink.” 

In Western New York, a spoonful of turpentine is used every 
few days as a preventive. 

Prof. Law advises the immediate separation from the herd 
of a hog that appears to be sick, and if the symptoms of u chol¬ 
era ” appear, to kill and bury him immediately. In the case of 
a valuable animal which is to be treated, he would begin by 
giving a purge of two or three ounces of castor-oil, or one or 
two drams of rhubarb. When this has operated, give — 


Nitrate of potasli (saltpeter). 20 gr. 

Bisulphite of soda.. 20 gr. 


Mix, and give two or three times a day. Give charcoal in 
the food or drink, and if the bowels become swollen, twenty 
drops of turpentine from time to time. 

Major Mellon, of St. Louis, attributes the disease to conta¬ 
gion, or a too exclusive diet of grain. He gives the following 
judicious rules : — 

1. Separate the sick from the well. 2. Give both a free 
range in a woody pasture, if possible. 3. Place within reach 
of both, pulverized stone coal, or charcoal and salt. 4. Give 




HOG CHOLERA . 


465 


them free access to plenty of water, and clay to wallow in. 5. 
Feed all, particularly the sick, with plenty of turnips, or, if 
these cannot be had, with potatoes, artichokes, or any other 
roots they like. Do not feed corn. He believes that every 
hog thus treated, if not too sick to eat a full meal of turnips, 
will surely get well, and that no well hog thus treated and fed 
on turnips will take the disease, even by contagion. Major 
Mellon attributes the prevalence of u Cholera ” in the Missis¬ 
sippi Valley to a too highly* stimulating diet. 



30 




















CHAPTER XXVI I. 


DISEASES OF SW I N E, — CONTINUED, 

MALIGNANT EPIZOOTIC CATARRH. 

T HIS form of u Cholera” is an extremely destructive one. 

In 1875 and 1876, it prevailed to an alarming extent 
in Missouri, Illinois, and the adjacent hog-producing States, 
sweeping off whole herds in its progress. In Missouri, the 
State Board of Agriculture assigned to Dr. Detmers the task of 
investigating the disease in order to determine its specific 
nature and causes. His investigations were made on living 
animals in the various forms and stages of the disease, as well 
as on dead animals. Post-mortem examinations were made of 
animals killed at different stages of illness, and the localities in 
which the disease prevailed were carefully inspected. The re¬ 
sults of his labors were embodied in a full report to the Board, 
under date of Sept. 8, 1876. 

The disease presents itself in different forms and with dif¬ 
ferent symptoms, varying as the morbid process localizes itself 
in different parts of the body, there being tw r o principal forms. 

In the first, or catarrhal rheumatic form, the morbid process 
has its main seat in the respiratory organs. The mucous 
membrane of the nostrils, larynx, windpipe, and bronchial 
tubes, is the seat of the affection. The symptoms are a short, 
hoarse, hacking cough, and difficult breathing, with a panting 
motion of the flanks at each breath. The head is held in a 
peculiar, stretched, and somewhat drooping position, the gait 
is slow and undecided, and the squeal hoarse. Signs of fever 
are unmistakable. Some animals show a tendency to vomit, 
and have diarrhea, while others are constipated. 

[466] 



MALIGNANT EPIZOOTIC CATARRH. 


467 


In the second, or gastric rheumatic form, the principal seat 
of the morbid process is in some of the abdominal organs, 
especially in the liver, spleen, kidneys, ureters, intestines, and 
almost always in the membrane lining the interior surface of 
the abdominal cavity. The symptoms differ slightly from those 
observed in the catarrhal form. The hacking cough is more or 
less wanting, and the difficulty of breathing is not so great; but 
the weakness in the hind quarters and the staggering or un¬ 
steady gait are more conspicuous, while the fever is as high in 
one form as in the other. In severe cases, in which the morbid 
process is localized in the kidneys and ureters, the animals arch 
their backs in the lumbar or loin region to a noticeable degree. 
There is more or less constipation, giving way, if the disease is 



Fig. 546. —Iron trough for ten pigs. 


approaching a fatal termination, to a profuse and fetid diarrhea. 
This may be always looked upon as a sign of death. The 
average duration of the disease is from five to fifteen days. 
Where animals have died within a few hours apparently after 
being taken ill, we are inclined to think that the earlier symp¬ 
toms of illness, as is often the case in diseases of swine, have 
escaped notice. 

The treatment should be both hygienic and medicinal. Sep¬ 
arate the sick animal from the herd, and provide it with a 
clean, dry, well-ventilated resting place, which is not exposed 




















468 


DISEASES OF SWINE. 


to drafts of air, and which will at the same time afford sufficient 
protection against heat, cold, and wet. The patient must have 
pure air to breathe, clean water to drink, and wholesome and 
easily digested food to eat. If these directions are faithfully 
observed, many sick animals can be saved by proper treatment, 
provided they are put under treatment at an early stage of the 
disease. Give to each patient, as soon as the symptoms appear, 
an emetic of white hellebore or of tartar emetic, 3 grains. 
After the medicine has taken effect, the animal will appear to 
be very sick, and try to hide itself in a dark corner ; but in two 
or three hours it will appear, and will usually accept a little 
choice food, a boiled potato, or a little milk. It is best to give 
at this time another dose of medicine. 

In the catarrhal form, give to a full-grown animal — 

Tartar emetic. 3 gr. 

and a proportionate amount to a pig. Mix with a piece of 
boiled potato ; or, if the appetite has not returned, mix it with 
a pinch of flour and a little water, in the form of small, round 
pills. In the gastric form, calomel in the same quantity is to 
be preferred. Continue either medicine, giving it two or three 
times a day, for several days in succession, or until a marked 
change for the better can be plainly seen. Apply externally 
on both sides of the chest in the catarrhal form, and to the 
abdomen in the gastric form, a counter-irritant composed of — 


Olive-oil . 4 oz. 

Cantharides (powdered). 1 oz. 


Boil together moderately for half an hour. Bub the oil 
thoroughly in. One application is generally enough, if the dis¬ 
ease has not progressed too far. If no blister or swelling is 
produced, repeat the operation the next day. During conva¬ 
lescence give daily, for a few days, mixed with the food of the 
animal, five to twenty grains, according to the age and size, of 
sulphate of iron (copperas). Repeated small daily doses (from 
ten to fifty grains) of carbonate of potash will prove benefi¬ 
cial when the lungs have been severely affected. 

Prof. Townsend, of Ohio, recommends the following where 
there are at the beginning of the attack copious and dark dis¬ 
charges from the bowels : — 








MALIGNANT EPIZOOTIC CATARRH. 469 

Podophyllin. 20 ^r. 

Bicarbonate of soda. 2 dr. 

To be given in boiled potato, or in milk. 

If the bowels are constipated, lie would give — 

Castor-oil. 1 0 z. 

Oil of turpentine. 1 dr. 

To be given in milk or gruel. 

It must be remembered that the morbid changes which have 
been described in either form are seldom all found in a single 
animal or case. One or even more may be wanting, or but 
slightly developed. The two forms, also, are seldom found en¬ 
tirely distinct. Sometimes they are so blended and compli¬ 
cated with each other as to make it very difficult to decide 
which form predominates. The principal seat of the disease is 
in the serous mem¬ 
branes which line the 
interior of every 
large cavity of the 
body, and which also 

form the outer coat Fig. 547. — Common iron trough, 

of almost every in¬ 
ternal organ. Hence the disease may localize itself in many 
different parts of the body, and be marked by many different 
symptoms. 

The Causes. — We place as the first cause those influences, 
of whatever nature, which interrupt the perspiratory action of 
the skin. Exposure to showers, sudden changes of tempera¬ 
ture, and insufficient protection from the night air, are among 
these influences. If the functions of the skin are interrupted, 
additional work is thrown upon the lungs and kidneys. This 
fact is familiar to any one who has ever suffered from a severe 
common cold. Hence those organs with the mucous and serous 
membranes, are the first to be affected by the disease. 

The custom of feeding almost exclusively with corn, a very 
prevalent custom in the West, is a hygienic mistake. Ho one 
article of food, and certainly not corn, contains all the elements 
necessary to produce healthy and vigorous animals. Hogs fed 
on such a diet are predisposed to disease, and fall victims to 
every prevailing epidemic. 
















470 


DISEASES OF SWINE. 


We cannot emphasize too strongly the necessity of permit¬ 
ting the hog to keep himself clean. 

APOPLEXY, 

This occurs only in fat hogs. The animal moves stupidly 
for a few hours before the attack, when he drops suddenly, as 
if felled by a blow, the limbs straighten out, and the breathing 
is labored. Prompt treatment is demanded. Dash cold water 
freely over the animal, and especially upon the head. Give 
the following as an injection : — 


Epsom salts. 4 oz. 

Oil of turpentine. 2 dr. 

Soap-suds. I pt. 


When the animal rallies, give a dose of Epsom salts (4 oz.), 
repeating it every three hours, until the bowels have been 
freely moved. Bleeding is of doubtful benefit, and external 
applications are useless. Feed lightly for a few days. 

COLD AND COUGH. 

The symptoms are a loss of appetite, severe cough, and 
heaving at the flanks. The animal should be carefully housed 
and fed. Mustard flour may be moistened and rubbed into 
the throat and chest, and a tonic of sulphate of iron (copperas) 
given. 

Mr. A. C. Moore says : u My ordinary remedy is to place 
a small amount of tar, as much as could be held in an egg¬ 
shell, well down in the mouth by means of a wooden paddle 
for two or three successive mornings. If the disease does not 
yield to three doses, dissolve a pint of tar in a gallon of water, 
and give one quart, repeating the dose every morning, if re¬ 
quired.” 

Mr. E. W. Bryant, of Illinois, a large breeder of Poland 
Chinas, writes thus: u My remedy for cough in pigs is oats. 
Feed once or twice a week all they will eat. The cough is 
caused by costiveness ; the oats will loosen their bowels, and 
the cough will disappear.” 





CONSTIPATION, ETC. 


471 


CONSTIPATION. 


This indicates that a change, of diet is needed. Sows, after 
parturition, and young pigs too highly fed, are often consti¬ 
pated. They eat little, but drink a great deal. In ordinary 
cases a little green food, a hot bran mash, or linseed tea may 
be found sufficient. In more difficult cases, give 1 or 2 oz. of 
Epsom salts. The use of charcoal will promote digestion, and 
sometimes remove constipation. 

DIARRHEA, OR “ SCOURS.” 



Suckling pigs, or those lately weaned, are chiefly liable to 
diarrhea. With the former the cause is to be found in the 
mother’s milk, and it is often fatal if not attended to in time. 
If the sow is suffering from cold or catarrh, or if too much 
grass or clover has been given to 
her, change the food of the patient 
and let her out in the air ; but let the 
little pigs remain in the pen, and 
keep them warm. It is important to 
keep the pen clean. Sprinkle dry 
earth about to absorb the offensive 
gases, and scald the troughs with boiling water. The disease 
is an evidence of carelessness or negligence. A common rem¬ 
edy is to give the sow J oz. bicarbonate of soda, or potash, 
mixed with a little sulphur in her food. Dr. Mulford says: 
“I have never failed to cure this disease by giving the sow 
once a day as much sulphur of the third decimal trituration as 
will stand on a nickel five-cent piece, in a little sweet milk, or 
upon a small piece of bread, one hour before feeding.” 


Fig. 548. — Convenient trough 
for small pigs. 


DIPHTHERIA. 


This disease is much more prevalent than those people are 
aware who call nearly all epidemics “ Cholera.” Its symptoms 
are, sudden illness, with loss of appetite, dull, sunken eyes, 
sore throat, extreme weakness, and stiffness of back and loins. 
The pig moves slowly and crouchingly, with raised head and 
a hoarse nasal grunt. The mouth is open and dry, the tongue 


















472 


DISEASES OF SWINE. 


livid, and the throat red and swollen, in which grayish white 
patches of false membrane appear. These increase until in a 
few hours they involve all the air passages and threaten suf¬ 
focation. There is much swelling, and shreds of the false 
membrane are coughed up. The animal lies down, sits on 
its haunches, or leans against the fence, and usually dies in a 
paroxysm of coughing. 

Treatment must be begun early in order to meet with suc¬ 
cess. See that the herd is put in dry yards and pens, and that 
the sick are separated from the well. Give each well hog a 
spoonful of chlorate of potash, daily, in a little milk. 

Give each sick hog daily the following : — 


Sulphate of soda. 2 dr. 

Castor beans (powdered). 1 dr. 

Carbolic acid. 5 drops. 


This may be given with the swill to those able to eat. For 
those too sick to eat, add to it a little molasses, and place it on 
the back of the tongue. The following solution may be used 
to remove the false membrane : — 


Chlorate of potash. 1 oz. 

Carbolic acid (solution) . 2 dr. 

Water. 1 qt. 


This may be applied with a small swab of sheepskin, with 
the wool on, attached to a stick. It is well to sprinkle the 
swab with sulphur before applying it to the throat. Great at¬ 
tention should be paid to the comfort of the animal, and warm, 
sloppy food given, to which chlorate of potash may be added 
in teaspoonful doses. 

EPILEPSY, OR STAGGERS. 

This is often confounded with apoplexy. The pig is very 
restless both by day and by night, has red and inflamed eyes, 
a quick pulse, and the bowels are often constipated. Some¬ 
times it w T alks as though it were blind and ascending a number 
of steps. Prof. Law recommends the following : Dash bucket¬ 
fuls of cold water over the body. Give as an injection, — 

Glauber’s salts. 6 oz. 

Spirits of turpentine. 1 to 2 teaspoonfuls. 

Water. . 10 oz. 











PNEUMONIA. 


473 


Setons saturated with turpentine may be inserted under the 
skin behind the ears, or the back of the neck may be blistered 
by rubbing in the following mixture : — 


Spirits of turpentine. 1 oz. 

Aqua ammonia. 1 oz. 

Cantliarides (powdered). 2 dr. 


Mr. Colburn gives this method : Give at once a teaspoonful 
of calomel. Cut a slit in the skin on the head, above the eyes, 
clear to the skull. Into this cut put salt and pepper to get up 
a counter-irritation. If this does not succeed, make a liniment 
as follows: — 


Spirits of turpentine . 1 oz. 

Capsicum . 1 oz. 

Aqua ammonia. 1 oz. 

Tincture of arnica. . ... J oz. 

Chloroform. \ oz. 


Shake well before using, and rub it on around the upper 
part of the head and between the base of the ears and around 
them. 

Dr. Chase says: “Partial recovery will soon occur after 
securing a free evacuation of the bowels. A teaspoonful of 
sulphate of iron (copperas) may be given twice a day for two 
weeks, abating the food somewhat. Never bleed in this dis¬ 
ease, as there is already a poverty of blood.” 

INFLAMMATION OF THE LUNGS, OR PNEUMONIA. 

This is a disease very likely to prove fatal if not promptly 
attended to. The symptoms are loss of appetite, shivering, 
quick and labored breathing, and severe cough. The animal 
should be removed to a warm pen, kept thoroughly clean, 
given an even, nutritious diet, and plenty of fresh water. The 
following may be given every morning, in a pint of gruel: — 


Nitrate of potash (saltpeter). 2 dr. 

Bisulphite of soda... 2 dr. 


Mustard, or a blister on the chest, is often beneficial. 

Another method is, if the bowels are constipated, to give an 
injection of warm soap-suds, and at the same time take inter¬ 
nally one half to two drams of saltpeter, according to size, and 
one to three ounces of Glauber’s salts. After six hours, and 












474 


DISEASES OF SWINE. 


then, three times a day, give one of the following powders by 
throwing it on the tongue : — 


Tartar emetic. 12 gr. 

Powdered opium. 12 gr. 

Nitrate of potasli (saltpeter). 1J oz. 


Mix, and divide into eight powders. When the inflamma¬ 
tion has abated, a half dram of sal-ammoniac, three times a 
day for several days, will prove beneficial. 

Pneumonia is caused by exposure ; it is much easier to pre¬ 
vent it by proper management than to cure it by medicine. 

PARASITES OF SWINE. 

KIDNEY WORMS. 

The symptoms attributed to the presence of such worms 
are — imperfect use of hind legs, inclination to lie down, a seem¬ 
ing paralysis of the hind parts, and inability to rise on the 
hind feet. 

A leading veterinary surgeon says the kidney-worm is not 
common among hogs, though occasionally one or two hogs in a 



Fig. 549,—Bodkin-tailed round-worm, female, a , natural size ; 

&, greatly enlarged. 


herd may suffer from its presence. It is called the strongylus 
gigas , and is not found in the substance of the kidney, but in 
the hollow portion, in which the secretion of urine takes place. 
A tablespoonful of turpentine poured on across the loins or 
small of the back, daily for several days, is said to be a certain 
cure, even when the hogs have been down for weeks and 
unable to rise. 

Another remedy is the following : — 


Sulphate of iron (copperas). 1 teaspoonful. 

Sulphur. 1 teaspoonful. 








PARASITES OF SWINE. 


475 


Mix, and feed in the night’s meal for three days. Some¬ 
times a longer treatment is necessary. 

Corn soaked in lye made from wood ashes has been used 
with success at the first appearance of the 
complaint. 

LICE. 

The presence of these parasites indicates 
that the animal is out of condition. They 
cause excessive irritation and itching, that 
prevent an animal from doing well. 

The following is given as the best treat¬ 
ment : — 


Staves-acre seed. 4 oz. 

Water. 1 gal. 

White hellebore. 1 oz. 



Fig. 550. — Ilog- 
louse. 


Boil until only two quarts remain. Ap¬ 
ply with a brush to all parts where lice and 
nits are found, and particularly behind the 
ears and the fore legs, and on the flank. It is there that 
the nits are deposited ; and these, unless destroyed, will be 
hatched out in about five days. On a black hog the nits can 
be plainly seen. They are about the size of a timothy seed, 
and lie on the hair, close to the skin. 



Fig. 551. — Segment of tamia, or tapeworm. 


Another remedy is kerosene, which may be freely rubbed 
over the animal. Mr. A. C. Moore mixes it with lard-oil, in 
the proportion of two parts kerosene to one of the latter. A 



































476 


DISEASES OF SWINE. 


simple remedy used in Tennessee is to pour buttermilk along 
the hog’s back and neck a few times. Whatever remedy is 
used should be applied several times, as lice may be picked up 
again from the rubbing-places, or nits on the body may hatch 
out If the herd is infested, a persistent fight may need to be 
waged for some time. It is well to whitewash the pens, and 
all wood-work with which the hogs come in contact, and to 
sprinkle the floors occasionally with ashes. 

MANGE, ITCH, OR SCAB. 

These names are given to diseases of the skin caused by para¬ 
sites. The sarcojites suis , common to dogs and swine, burrows 
in canals in the scarfskin, and is difficult to find and eradicate. 
Mange is due to this, and the only means of cure is to destroy 
the insect and its eggs. These may be found not only on the 
body of the pig, but on the wood-work of the pen, wherever 
the hog has rubbed against it. The mange usually appears on 
the skin, under the arm-pits and thighs, and inside the fore 
legs, in the form of small red blotches or pimples. Cover the 
body with soft soap, which should be washed off after an hour 
or two with warm water. When the pig is dry, cover the 
body with the following : — 


Whale oil.'... 1 qt. 

Carbolic acid (crystals)... J dr. 


The next day wash off with suds, and apply again. Repeat 
the application in three days, and wash thoroughly on the 
following day. 

Or, instead of this, one of the following ointments may be 
rubbed in : — 


Sulphur.. 4 oz. 

Oil of turpentine. 1 oz. 

Lard. 8 oz. 


Mix thoroughly. 

TRICHINOSIS. 

We owe to Leuckart and Yirchow our knowledge of the 
development of these worms in the body of the pig and in 
man. 







PARASITES OF SWINE. 


m 


Trichinae are found in the flesh of nearly all the mammals. 

If any of this trichinous flesh is«eaten, 
the worms become free as digestion 
goes on. They develop with extreme 
rapidity. Each female lays a prodig¬ 
ious number of eggs. From each of 
them comes a little worm, which bores 
through the walls of the stomach or of 
the intestines, and buries itself in the 
flesh, where it lies hidden until it is in¬ 
troduced into another stomach. Leuck- 
art counted 700,000 trichinae in a pound 
of human flesh, and Zenker speaks of 
five million being found in a similiar 
quantity. The trichina produces about 
a hundred worms at the end of a week. 

The duration of its life extends from 
four to five weeks. The number of 
young in each mother-worm is at least from ten to fifteen 
thousand. The new-born young soon begin their wandering. 
They penetrate into the in¬ 
terior of the separate mus¬ 
cular bundles, and after 
fourteen days acquire their 
full size and organization. 

Microscopic examina¬ 
tion of flesh is the only 
reliable preventive against 
all danger. Pork should 
be t h o r o u g li 1 y 
cooked, the temperature of 
the whole mass being 
raised to not less than 
167° F. In this way, the 
parasites will be de¬ 
stroyed, but it should ever 
be borne in mind that 
danger lurks m all partially cooked or raw pork and sausage 





Fig. 552. — Trichina, 
magnified. 















d78 


DISEASES OF SWINE. 


STRONGYLUS PARADOXUS. 

* 

Asccoris Lumbricoides is a large round-worm, which lives in 
the intestines of the pig. The same species is found in the 
stomach or small intestines of children, and was known in the 
time of Aristotle. 

A common remedy for worms is a mixture of wood ashes 
and soap-suds, given every few days with the food. San¬ 
tonin, the active principle of the plant called worm-seed, is an 
effectual remedy for the round-worm. It is in the form of 
small white crystals, and may be given in doses of one third 



of a teaspoonful morning and evening, followed by a brisk 
cathartic. 

In the preparation of this department of our work we have 
consulted freely all the standard authorities on the treatment 
of hogs and their diseases, and taken pains to have all rem¬ 
edies presented by us verified from the best authorities. We 
desire in this connection to make special acknowledgments to 
a number of authors, among whom we may mention Clater, 
Armitage, Martin, Fleming, and Long, the latter being the 
most recent and finest work on the hog yet published, for 
which the Orange Judd Company, of New York City, are the 
agents. 



CHAPTER XXVIII. 


POULTRY AND THE EGG INTEREST. 

I T may seem singular, but is nevertheless true, that the Egg 
and Poultry interest is really the largest single branch of 
production in this country. 

We need only cite the fact that while, in 1883, the wheat 
product was officially estimated at $488,000,000, the cotton 



product at $410,000,000, and the dairy product at $254,000,000, 
the poultry product amounted to $560,000,000, being almost 
half as large again as the cotton product, and larger, also, than 
the iron and steel products put together. The reason is to he 
found in the fact that it pays larger and safer net profits on in¬ 
vestments than any other branch of farming industry. 

T 479] 













Fig. 556. — Houdans. 


































































POULTRY AND THE EGO INTEREST. 


481 


DIFFERENT BREEDS OF FOWLS. 

As to the most desirable breeds of fowls, there are so many 
accessible sources of information on the subject, that we do not 
think it desirable to employ space for such description. We 
refer merely to a few of the fancy breeds, with illustrations. 

The more prominent breeds of fowls that have been intro¬ 
duced into this country, and have been successfully raised here, 
are the IToudans, a French breed of great beauty and the finest 



Fig. 557. — Pekin bantams. 


of eating, while as layers they are unsurpassed. Besides the 
smallness of their bones and the fineness of their flesh, they 
are of an extraordinary precocity and fecundity. They lay 
large white eggs, and the chickens are fit for the table at four 

months old. 

The Plymouth Rocks are a breed of New England origin. 
They have a cuckoo-like plumage, are large in body, and good 
layers, the eggs being, though small, rich in flavor. They are 
great favorites throughout the country. 


31 














482 


POULTRY AND THE EGO INTEREST 


The Polish Fowls (Fig. 558) are rather singularly named, 
as they have no possible connection with Poland, where they 



are no more common than 
any other fowl. The crest of 
this fowl is at once its char¬ 
acteristic and its pride. As a 
rule, the Polish hens are 
good layers, and do not sit. 


Fig. 558. — Polish fowls. 

The Light Brahmas (Fig. 555) are by some considered the 
most "v aluable of all fowls. They stand very high with all 
poultry raisers. $200 has been paid for a first-class bird of this 




















































































FEED AND MARKETING . 


483 


breed. They are admirable sitters and mothers, and, in fact, 
excel in every way. 

FOOD, FEEDING, AND MARKETING. 

Never stint nor ever overfeed. Stinting means a lack of 
enough material for the making of eggs, or flesh, or bone. 
Adequate food, with proper feeding, repairs the waste of the 



vital forces, and gives a profit in warmth, or bone, or flesh, or 
eggs. If you give too little of some of the forms of lime to 
make bone, then just so far will the frame work of the fowl fall 
short of perfection. If you feed too little of that kind of food 
containing albumen and oil, then you cut off the egg supply. 
Feed for the purpose you have in view, according to the season, 
the weather, and the breed. 

A well-balanced food must contain, in proper proportions, ' 
nitrogen, carbon, and mineral, or flesh-forming, warmth-giving, 
and bone-making elements. Oats finely ground, hull and all, 






484 


POULTRY AND THE EGG INTEREST. 


is the best balanced of the foods. Wheat screenings and corn 
are the best winter foods to give warmth. The latter is one 
of the best fat-making foods. Its exclusive use, however, 



Fig. 560. — Plymouth Rock fowls. 


checks laying, and induces apoplexy. It is a good food when 
fed with two or three times its bulk of other grain. 

Give some form of lime for bone, and sand and gravel to 
aid digestion. Old, crumbly mortar serves both purposes to 










































PACKING AND PRESERVING EGGS. 


485 


peifection. Middlings and barley-meal, mixed with boiled 
potatoes or turnips, with skimmed milk, is one of the best 

general foods. Do not give soft or sloppy food ; it induces 
diarrhea. 

Gi\e fresh water at all times, as stagnant fluids breed 
cholera and other diseases. Fill the vessels daily. Keep 



them clean, and place them in the shade. In the moulting 
season, keep in a little sulphate of iron. 

PACKING AND PRESERVING EGGS. 

To keep eggs fresh four weeks, pack in egg-crates, with big 
end down. 

To preserve eggs, make a pickle of 2 quarts of salt and 65 
gallons of water and one bushel of pure stone lime. Slake the 
lime in a part of the water, then put in the balance of the 
water and the salt; stir well, let it settle, and then withdraw 
the clear pickle. When packing, put in about 18 inches of 
pickle and one foot of eggs. Use a large colander with handle 










486 POULTRY AND THE EGG INTEREST . 

to put in the eggs. It is a good plan to pour on each layer a 
little of the milky sediment of the vessel holding the pickle. 
When near 3 or 4 inches of the top of the egg-vessel, put in 
2 or 3 inches of the slaked lime sediment on top, first, how¬ 
ever, placing a factory canvas over the top of the pickled 
eggs, and then keep it all constantly covered with pickle. 
When taken out for market, clean the eggs in cool water, 
wipe off the lime-specks if any, dry quickly, and pack. 

POULTRY ARCHITECTURE. 



The three essentials of successful poultry-keeping are breed¬ 
ing, housing, and feeding. Housing is the most easily 

managed and most 
generally neg¬ 
lected. A com¬ 
mon, profitable 
poultry -house 
should be clean, 
facing from east 
to south, well-ven¬ 
tilated, free from 
drafts, inexpen¬ 
sive, w e 11 - ar¬ 
ranged, and 
screened by shrub¬ 
bery, which adds 
to the appearance, 
gives s u m m e r 
shade, and affords 

Fig. 562. - French coop. protection from 

winter storms. 

Small Hocks need small houses ; too large houses occasion roup 
and colds. Have high, dry floors, which will protect against 
cramp and rheumatism, and at the same time ward off diph¬ 
theria and catarrh. Have dust-bins, and empty them fre¬ 
quently, or heat the dust and kill the life-germs. Dust-bins 
sometimes spread vermin. 










































































POULTRY ARCHITECTURE. 


487 


COOPS. 

There are many kinds of coops for a lien and her chickens. 
The main idea in the construction of a coop should be to afford 
protection against storms and enemies. Any box will do if it 
is made so that there will be a dry, clean floor all the time, and 
the hen kept sheltered from the inclement weather. 

In hen-houses, lice or other vermin should from the very 
first be guarded against, or they will be a great annoyance 



Fig. 563.—Poultry-kuuse. 


to both the fowls and their owner. They are, in fact, one 
of the greatest causes of trouble, and the utmost effort should 
be made to exterminate them. (See Mange in another depart¬ 
ment, where particulars are given ; also Lice, page 496.) So 
important is this, that if the walls be built very rough or 
uneven, it is well worth while to give them a little plaster¬ 
ing over to make the surface more even. In building wooden 
houses, a brush dipped in kerosene or paraffine should be 
passed along the tongued edges of all the boards as they are 
nailed in their places, the effect of which will last some time ; 
but wooden walls also should be regularly lime-washed, and if 


































































488 


POULTRY AND THE EGG INTEREST. 


at any time vermin should get into them, they should be ex¬ 
pelled by syringing all over, either with paraffine or a solution 
of carbolic acid. The last is certain death to nearly all insects, 



Fig. 564. — “ Cold mother.” 

and is one of the most valuable additions to the resources of 
the poultry-keeper. 

There should always be plenty of slacked lime, dry ashes, 


Fig. 565.—“Warm mother.” 



and sand easy of access to the fowls, in which they can roll 
and dust themselves. 

EGGS AND INCUBATION. 

The white of the egg is the principal food of the growing 
chick in the shell. It is a bad conductor of heat, and often 
























































































































EGGS AND INCUBATION 


489 



Fig. 506. — Ovary of hen. 


prevents fatal results to the germ from sudden changes in tem¬ 
perature. It also preserves the delicate egg-germ from concus¬ 
sions. There are two 
rather thick cords of al¬ 
bumen fastened to the un¬ 
der side of the egg to bal¬ 
ance it, thus keeping the 
chick always in the upper 
part of the egg, where it 
can best receive warmth 
from the hen. The yolk 
is absorbed or drawn into 
the stomach through the 
navicular cord during the 
last twenty-four hours be¬ 
fore the chick is hatched, 
and this is its food for a 
day after leaving the shell. 

During incubation, the 
small round spot in the yolk (that being the life-germ) becomes 
gradually larger, absorbing the white, and thus making room 
for itself. On about the nineteenth day the chick’s beak breaks 
the air bubble at the end of the egg, and commences to breathe 

by the lungs. On the 
twenty-first day the horn 
on the tip of the bill 
fractures the shell, and its 
egg life is consummated. 

NATURAL INCUBATION. 

The time to hatch de¬ 
pends on the breed and 
also upon the purpose in 
view. Broilers bring 
fancy prices when very early. The smaller breeds should be 
set later than those which are larger and hover better. Some 
people hatch chicks in the fall for winter and spring use. 
Early, common sitters should not have over seven or eight 



Fig. 567. — Egg protector. 















490 


POULTRY AND THE EGG INTEREST . 


eggs. Much depends on the season. If they have more, the 
outer ones become chilled in severe weather, and as the hen 
daily changes them, they all become addled. Larger breeds, 
like Plymouth Rocks, Wyandottes, Cochins, Brahmas, and 
others, can cover more and hover the chicks better. 

Set the hen in a quiet, rather dark place, with grain food 
and water near. Do not assist hatching by breaking the shell. 
Moisten the eggs in dry weather, and give them a good soak 
in water of about 105°, on the 18th or 19th day. If the nest 
becomes befouled by broken eggs, etc., remove the eggs to 
water heated 105,° remake the nest, and replace eggs and 
hen. Take the young chicks as soon as hatched, wrap them 
warm, and return when the hen has completely finished her 


work. Thus she will 
not leave her nest too 
quickly, o r t r a m p 1 e 
upon the chicks. Do 
not feed the chicks the 



first day. The yolk of 
hard-boiled eggs is the 
proper food the first 
week. Feed them fre¬ 
quently. After awhile 
feed corn-meal dough 
a n d b a k e d potatoes. 


Fig. 27. 

Fig. 568.—Egg-tester. 


Do not give sloppy food to the hen or chicks at any time — di¬ 
arrhea is the result. Give the brood liberty only when the 
dew is off. Dew is more fatal than the gapes. Always house 
before sunset, watch for lice, and thoroughly protect them 
from storms. 

Eggs ordinarily require twenty-one days to hatch ; but cold 
weather retards, and fine weather and an attentive mother 
hasten incubation. Hamburgs will hatch in twenty days, game 
bantams often in nineteen, turkeys in twenty-six to twenty- 
nine days, guinea-liens in twenty-five to twenty-six days, 
peafowls in twenty-eight to thirty days, ducks in twenty- 
eight days, geese in thirty days, swans in thirty-five to forty- 
two days. 























EGOS AND INCUBATION. 


491 


FERTILITY AND EGG-TESTERS. 

One common way to test the fertility of eggs is to hold the 
egg between the shaded eye and a candle, in a dark room, 
after the egg has been under the hen six or seven days. If 
fertile, it will be dark ; if unfertile, translucent. A practiced 
eye soon becomes expert and reliable. The appearance of each 
is illustrated in Fig. 569. 

ARTIFICIAL INCUBATION. 

Artificial incubation has been practiced in Egypt and China 
for thousands of years. The profession was hereditary, and 
the secrets of 
the successful 
processes de¬ 
scended from 
father to son, 
and were 
guarded with 
religious sacred¬ 
ness. 

The fertile 
eggs of all ani¬ 
mals will pro¬ 
duce their kind 
if they have the requisite amount of heat, moisture, and air. 
Some eggs are incubated in the water ; others again are hatched 
in the body, and still others in the sun-lieated sand, as in 
Egypt, or in the warm earth, as in other tropical countries. 

One of the greatest difficulties to be overcome in artificial 
incubation in the temperate latitudes, is the regulation of the 
heat supply. Supply moisture, and preserve and regulate the 
temperature and state of the atmosphere so as to reproduce, as 
nearly as possible, the conditions of the process as carried on 
by nature herself. On the deserts of Africa, the Arabs hatch 
out eggs in the hot sand with great success, the heat being of 
just that even temperature required for the purpose. 

In the process of investigation into the methods of produc¬ 
ing artificial heat, there have been invented large numbers of 





























































492 


POULTRY AND THE EGG INTEREST. 


incubating machines. As we infer that but very few of our 
readers are interested in artificial incubators, and we can make 
much better use of the space available, we would refer those 
interested for details to any of the many authorities on the 
subject. 

DISEASES OF POULTRY. 

Fowls, naturally subject to but few diseases, have, by high 
feeding, poor housing, and bad breeding, been brought 



Fig. 570. — The Byle incubator. General view. 


under subjection to many ailments. Prevention of diseases is 
better than cure, and contagion and infection are robbed of 
their terrors if taken in time. A sick fowl should always be 
separated from the rest, and in patience submitted to the effects 
of medicine. 































































































































































DISEASES. 


493 


CATARRH. 

This is inflammation of the respiratory passages. 

Symptoms .—Discharge from the nostrils and eyes of thin 
mucus ; often incipient roup ; no offensive smell. 

Treatment. — Mix up — 


Pulverized, fresh-burnt charcoal. 3 parts. 

New yeast. 3 par ts. 

Flour. 1 part . 

Pulverized sulphur. 2 parts. 



Fig. 571. 


with water sufficient to mix into boluses of the size of a hazel¬ 
nut, and give three times a day. Infallible. (Dr. Bennett.) 

CHOLERA. 

This disease is thought to be caused by the cholera microbe, 
a minute organism in the blood. 

Symptoms. — Specific, infectious, often epidemic. It affects 
the liver, poisons the blood, causes violent diarrhea, and termi¬ 
nates quickly. There is immoderate thirst; the droppings, 
green at first, become thin and white ; there is great debility, 
and often cramps. 






























494 


POULTRY AND THE EGG INTEREST. 


Treatment. —Give alum water in drink and food as soon as 
the fowl looks droopy ; also put in a day’s feed for a dozen 
fowls a tablespoonful each of red pepper, gunpowder, and 
turpentine, well mixed through, and well-cooked corn-meal. 
(Lewis.) 


Rhubarb. 5 gr. 

Cayenne pepper. 2 gr. 

Laudanum.10 drops. 


Dose every three hours, giving between doses a teaspoonful 
of brandy diluted with its bulk of water, into which have been 
dropped three grains of calcine. 

Here is a prescription for cholera pills, for which much is 
claimed : — 


Sulphite of soda. 1 dr. 

Powdered red pepper. ^ dr. 

Powdered rhubarb.'. 1 dr. 

Powdered boracic acid. 1 dr. 


Mix to a paste with mucilage of acacia, and make 40 pills. 
Give one in a dose of salad oil twice daily to each fowl. 


DIARRHEA. 

Cause. — Sudden change of weather or food, or feeding 
sloppy or laxative food. 

Treatment. —Well-boiled rice, thickly powdered over with 
chalk, is usually sufficient. If not, give six drops of cam¬ 
phorated spirit three times a day in a pill of barley meal, 
restricting diet to rice, barley, and a little cut grass. 

Or — 


Chalk... (yj. 

Rhubarb. 5 g r 

Cayenne pepper. 3 gr- 

Make into pills. 

The same author thinks thirst induces this disease, while 
Weld thinks lack of salt the cause. Idleness is also a prov¬ 
ocation. Giving your fowls something to do, as scratching 
for buried corn, or plucking at a cabbage head hung just 
within their reach, has been suggested. 












DISEASES. 


495 



Fig. 573. 


Insect 


GAPES. 

Cause. —A parasite in the wind-pipe of young chicks, — a 
small, reddish worm known as Sclerostoma Syngamus , which 
is the larva of an insect living on the skin. 

(See Fig. 572.) 

Symptoms. — Sneezing, continual gasping 
for breath, and suffocation. 

Treatment. — Prevention ; anoint the head 
of the chick with — 

Mercurial ointment.. 1 oz. 

Lard.. 1 oz. 

Flowers of sulphur.. ^ oz. 

Crude petroleum. \ oz. 

Immersing chicks in the fumes of carbolic 
acid till nearly suffocated is, though dangerous, 
unfailing. To withdraw the parasitical worms, which produces 
insert two stiff horse-hairs in a loop, twist and gape-worm, 
pull ; also, strip a feather except the end tuft, 
dip in turpentine, insert, twist once, and withdraw. Be care¬ 
ful not to lacerate the throat. 


GIDDINESS, OR VERTIGO. 

Cause. —Blood-pressure on the brain. 
Incipient apoplexy. 

Symptoms. — Staggering, running in a 
circle, fluttering. 

Treatment. — Holding the head in a 
jet of cold water will give immediate re¬ 
lief. Put on low diet, keep the fowl 
quiet, and give a dose of any aperient, as 
jalap, castor-oil, etc. ; or give two or three 
doses daily of three to six grains of bro¬ 
mide of potassium. If recovery does not 
follow, kill. 

GOUT, OR SWELLED LEGS. 



Fig. 573.—Form of 
gape-worm. . 


Treatment. — Rub legs daily with fresh grease for a week. 
Place the fowl in a warm, dry place, keep the bowels open, 
and give three drops of wine of colchicum twice a day. 












496 


POULTRY AND THE EGG INTEREST. 


LICE. 

Treatment .—For prevention, sprinkle the nest, coop, etc., 
with a carbolic disinfecting powder. Also remove from the 
fowl-houses and coops all the old straw, hay, etc., and burn 
it. Then put the coops into the fowl-house, and fumigate two 
hours with burning brimstone. Wash everything with strong 
potash water (concentrated lye), and there will be a house as 
free from vermin as one can desire. If the chick is oiled on 



Fig. 574.—'Wing-louse. Fig. 575. — Feather-louse. Fig. 576. — Turkey-louse. 


the poll, under the wings, etc., and the hen touched in like 
manner with carbolic scouring soap-suds, they will soon be 
free from vermin. Do not wet the feathers more than can 
be helped. These remedies scarcely ever fail. 

pip. 

Treatment. — Give the fowl three times a day, for a week, 
two or three grains of black pepper in butter. This treatment 
is efficient. (Lewis). 












CHAPTER XXIX. 


THE FAITHFUL DOG. 

HIS INTELLIGENCE AND USEFULNESS. 

T HE dog is the playmate of childhood, the trusted confidant 
and associate of youth, the companion of the shepherd in 
his lonely hours on the moor, the attendant and assistant of the 
sportsman in his excursions in the field, the pet of the refined 
lady sitting in the lap of luxury, and a trusty member of the 
farmer’s family circle. He is so faithful in his instincts of love 
and attachment when properly treated, in addition to being so 
useful and beneficial to the farmer, that he has been deemed 
worthy a place in this volume. 

Of the intelligence of the dog in various climes and in all 
ages, stories the most wonderful, and not more wonderful than 
true, have come down to us from the most authentic sources. 
These faithful creatures which attend upon and go on errands 
of mercy for the monks of the great St. Bernard, have become 
endeared to the heart of Christendom ; while the sagacity of 
the animal which drives a flock of sheep with more care and 
safety than the shepherd himself, or looks up a lost sheep from 
merely verbal directions given him, is proverbial. There are 
instances established by the best of evidence, which doubtless 
many readers of these pages can substantiate, of dogs rescuing 
persons from drowning, hunting up and returning to their 
homes lost children, and dying of grief upon their masters’ or 
mistresses’ graves. 

A gentleman living in the suburb of a Western city, found 
one day a gigantic Newfoundland dog on his door-step, which 
was, supposed to have lost its owner by death. The animal, 
32 [497] 




498 TIIE FAITHFUL DOG. 

being taken in, at once formed an attachment for the gentle¬ 
man’s daughter, of five or six years. The child was accustomed 
to have her own way, and she assumed entire control of tire 
dog, whipping him when she was dissatisfied with him, whereat 
he would whine and manifest contrition, never for once offer¬ 
ing anv resistance. The child sickened and died ; and the dog, 

o J 


Fig. 577. —The pet terrier. 

after watching her faithfully during her illness, lay down upon 
her grave and died of starvation. After the death of the dog, 
it was ascertained that he had formed an attachment to the girl 
while she was attending a kindergarten at some distance from 
her father’s residence, and had left his master to follow her to 
her home and to the grave. 

A Newfoundland dog, having been tormented beyond all 
• endurance by a little mastiff, took the little tormentor in his 
mouth, and swimming some distance out into the sea, dropped 











Ills INTELLIGENCE AND USEFULNESS. 


499 


it, and then swam back again, leaving the offender to swim 
alone to shore, but carefully watching it to see that it did not 
drown, ready to assist it in case of danger. 

A lady was once recounting to a friend the virtues of her 
Newfoundland dog Lion, which lay on the carpet at her feet; 
and when she told how lie watched the baby, played with the 
children, and how high a price she set on him, Lion’s tail 
would go up and down in delight at the praises bestowed upon 
him. “But Lion has one serious fault,” said his mistress after 
awhile. The tail ceased to thump the floor, and Lion’s face 
wore an expression of great concern. The lady continued: 
“ He will come in with his dirty feet and lie down on the car¬ 
pet, when I have told him time and again that he mustn’t do 
it.” Lion, with a dejected and humiliated air, arose and slunk 
out of the room, his tail hanging down, and completely crest¬ 
fallen. 

At Eldred, Penn., recently, a hotel caught fire, and a large 
Newfoundland dog, which slept in the office, sprang to the 
room of the drunken porter, with whom he was a great favorite^ 
jumped on the bed, and seized the pillow in his teeth. The 
man at last comprehended the situation, but rising from the 
bed (not being undressed), fell to the floor in a stupor, when 
the dog seized him by the collar and dragged him out into the 
hall, where he was rescued. The faithful animal then went 
from room to room, barking loudly and scratching on the doors 
to rouse the inmates. One lady with a child in her arms 
tripped on the stairs, While trying to escape, and fell to the 
bottom. The child was thrown upon the floor, some distance 
away. The dog, seeing the mishap, jumped through the 
smoke, and with its teeth seizing the child by its night¬ 
clothes, bore it safely out. The saddest part of the story is 
yet to relate. The mother, restored by the fresh air, and not 
seeing her child, cried out wildly that “ Anna is burning up in 
the house ! ” and made a dash for the building as if to rush to 
her rescue. “ Heck,” though he had already brought out the 
child, sprang forward through the flames to complete his work 
bv restoring her to her mother, but he was never seen again, 
and his remains were found in the ruins. 


500 


THE FAITHFUL DOG 


The monks of the celebrated monastery on the Great St. 
Bernard, in the Alps, have, through their faithful dogs, spread 
their benign fame throughout the world. Upon the occurience 
of a snow-storm, the dogs are sent forth by the monks on their 
errands of relief and mercy. Through their wonderful instinct 
they traverse with safety the most dangerous paths ; and when 



Fig. 578. —Newfoundland dog. The children’s friend. 


they discover the belated or storm-overtaken sufferer, they give 
notice of the fact by their deep and powerful bay, and proceed, 
if he be buried in a snow-drift, to dig him out, bearing on their 
necks, in little casks or bundles, cordials or food for his resto¬ 
ration or nourishment. If these means are inefficient, they 
return in all speed to the Hospice, where they know how to 
make themselves understood. . . . The monks immediately 
set out, well provided with means of recovery. 



















THE FAITHFUL DOG 


501 


HIS WONDERFUL POWERS. 

As this matter is being put in type, the following from 
the Chicago Tribune of June 6, 1889, relative to the Johnstown 
disaster, is brought to the writer’s notice, and is inserted as a 
striking instance of the intelligence and faithfulness of the 
dog: — 

“Every day brings to light more of the remarkable expe¬ 
riences of survivors and victims of the flood. The family of 



Fig. 579. — The famous St. Bernard dog. 


C. Kress, the ale brewer, have reason to remember their four 
big St. Bernard dogs. Mr. Kress, his wife, and three children 
were tossed about by the angry waters. Their house turned 
over and over, and each time all the family but Kress were 
washed into the water. The dogs sprang into the water as 
each member of the family slipped in, and in an instant had 









































502 


THE FAITHFUL DOG. 



the unfortunate person on the house again. Over trees, heavy 
brush, and through dangers of every kind, the animals dashed 
to save their master’s family. When the house approached 
the shore, one of the dogs towed Mrs. Kress ashore. The 
rest of the family also escaped with the assistance of the dogs. 
Mr. Kress says he lost $100,000 in the flood, but he thinks far 
more of his dogs than 
of his wealth. 

“Another cir¬ 
cumstance he men¬ 
tions in connection 
with his dogs is that 
one of the animals 
came back to his 
place of business 
after the water sub¬ 
sided a little, and 
kept guard over the 
safe until next day.” 

The dog, with 
many of the lower 
animals, possesses 
some remarkable 
powers to a much 
greater degree than 
they are shown in 
man. By the acute¬ 
ness of his Scent, he Fig. 5S0. —Effects of dog lighting, 

points out and flushes 
the birds for the hunter, or follows unerringly the game in 
field and forest. He follows the track of his master, even 
hours behind him, no matter how many others have passed 
over it. By the mere scent of a bit of clothing worn by a 
criminal, the blood-hound will take up his track and follow 
it, and will pick him out from hundreds of others who have 
been his companions, and have worn the same kind of clothing. 

And yet, for what they call sport, there are many men so 
brutal in their instincts as to enjoy the spectacle of seeing a 




DISEASES. 


503 


couple of fine dogs tear and mangle each other to pieces. As 
a representation of what is common, we include a portrait, 
drawn from life, of a poor dog that in a dog-figlit had been 
torn and mangled almost to death, making one of the most pit¬ 
iful spectacles imaginable. The spots and shadings indicate 
the extent of lacerations and injuries. The poor beast was lit¬ 
erally mangled to death. And yet this is not nearly so great a 
blot upon our civilization as the abuse and cruelty to which 
horses are subjected. The overdraw check alone, as now gen¬ 
erally used throughout the country upon driving horses, is so 
serious a cause of discomfort and injury that it should call for 
the sympathy and earnest effort of every considerate man and 
woman in the land to condemn it and bring it into disrepute. 

DISEASES OF DOGS. 

DISTEMPER. 

This, the most common disease of the dog, is a blood- 
poison, contagious, and often complicated with other diseases. 
It is marked by languor, loss of appetite, hot and dry nose, 
red eyes, offensive feces, and rapid pulse, followed by cough, 
high fever, and often diarrhea, with pustules along the inside 
of the legs and along the belly. 

If the lungs are affected, apply a mustard paste to the sides, 
rub it in, and give the following : — 

Tinct. aconite root. 30 drops. 

Sweet spirits of niter. £ oz. 

Tinct. of gentian. 2 oz. 

Syrup of tolu. 2 oz. 

Mix with water to make four ounces. 

If the bowels are affected, give a tablespoonful of buck¬ 
thorn, and afterward this : — 

Prepared chalk. 2 dr. 

Aromatic confection. 1 dr. 

Tinct. of opium. 2 oz. 

Gum arabic. 2 dr. 

Mix with water to make 8 oz. 

If there is straining, an injection of nitrate of silver may 
be given. 










504 


THE FAITHFUL DOG. 


When the fever is allayed, give the following tonic : — 


Elixir calisaya, iron, and bismuth. 2 oz. 

Syrup of tolu. 2 oz. 

Chlorate of potash. 3 oz. 


Mix with water to make six ounces. Continue the quinine 
morning and night. 

DIARRHEA AND DYSENTERY. 

If not properly checked, diarrhea is liable to run into dys¬ 
entery. For diarrhea, give a tablespoonful of castor-oil, and 
after a while give the preparation of laudanum and camphor 
last prescribed. Dysentery may be known by bloody evacua¬ 
tions, great straining, and redness of the rectum. Give castor- 
oil, w T ith frequent injections of the following : — 


Sulphuric ether. 1 oz. 

Laudanum. 1 oz. 

Water. 2 oz. 


Keep the dog quiet, and diet him on rice-water and arrow- 
root ; later on, boiled milk with crackers. 

CONSTIPATION. 

Give a half ounce of castor-oil, with injections of soap and 
water ; or, if a severe case, the following (continuing the in¬ 
jections) : — 


Jalap. 1 dr. 

Ginger.. 1 dr. 

Gentian.. 1 dr. 


Syrup to make a pill. 

INFLAMMATION OF THE BOWELS. 

This is caused by eating acrid food, etc., and is accom¬ 
panied by whining, uneasiness, rapid pulse, and constipation. 
Give half an ounce of castor-oil, and afterward a tablespoonful 
of the following every half hour : — 


Aconite root. J dr. 

Water. 4 G z. 


THROAT AND LUNG DISEASES. 

If a cold is neglected, the danger is that it will develop into 
pneumonia. If there is a discharge from the nose, rub the 
throat with mustard, and give the following : — 













DISEASES. 


505 


Tincture of aconite root. i d r . 

Syrup of squills.. 1 dr. 

Syrup of ipecac. 2 dr. 

Spirits of niter. 3 c ] r 


Mix with water to make four ounces. 

Sponge off with tepid water, and when fever is broken, 
give the calisaya, iron, and bismuth preparation prescribed 
under Distemper, and continue the quinine throughout. Diet 
and management mainly as in Distemper. 

PARASITES. 

The parasites common to dogs are — 

The Blood-Sucker and the Bird-Louse.— These are two 
prolific sources of mange in the dog. 



Fig. 581.—•Ear-louse. Fig. 582. — Mange parasite. 


The Hypoderm.— -Another is an insect which is called a 
Ilypoderm (French, liypoderme du lapin , or cutereble nuisible ), 
which lays its eggs beneath the skin, and causes subcutaneous 
abscesses. 

The Ear-Louse (Fig. 581) is a very troublesome, though 
not dangerous insect. 

The Cat-Flea (Fig. 584) annoys dogs to a considerable 
extent, hut yields readily to Persian insect powder, which 
has been thoroughly tested, and is approved by the best 
authorities. 

Lice may be destroyed by washing the skin with tobacco 
juice, after effusing it with whale oil, or by sifting wood ashes 
into the hair. 







506 


THE FAITHFUL DOG. 



For Mange the rational treatment is first to wash the ani¬ 
mal thoroughly and remove all scabs ; then an ointment like 

the following may be 
applied : — 


Fig. 583. — Dog-ilea, greatly magnified. 


Sulphur. 2 oz. 

Lard. 2 oz. 


If it be a pro¬ 
tracted case, use — 

Oil of tar.... 1 oz. 

Whale oil ... 20 oz. 

Scald all the rugs 
and blankets that 
have been used, and 
wash the kennel with 
boiling water, spong¬ 
ing it, when dry, 
with this lotion : — 


Corrosive sublimate.... 1 oz. 

Water.l gal. 


For Red Mange, which is simply a red irritation of the 
skin, giving a red tinge to the hair, apply the following :_ 


Oil of juniper. 1 oz 

Glycerine. 7 oz. 



Fig. 584. —Cat-flea, magnified. 



















CHAPTER XXX. 


BEE CULTURE, 


T HE United States imports annually about $100,000,000 
worth of honey ; and notwithstanding we have in this 



country all the facilities for the successful raising and manage¬ 
ment of bees, and this 
with a sure market at lib¬ 
eral prices for all the 
honey and wax that could 
be made, we have but 
about 3,000,000 swarms of 
bees, with a capacity to 
supply only $18,000,000 
worth of product. These 
facts led us to look into 
this subject, and it ap¬ 
peared to us to be so im¬ 
portant to the farmers of 
the country, that we have 
been led to make a spe¬ 
cial effort to include as 
short and concise an ex¬ 
planation of the subject Fig. 585. — Bee-hive, 

for their reference as we 

could give in the limited space we have at our disposal.* 


* We are specially indebted to Mr. A. I. Root, of Medina, Ohio, author of the 
most valuable work on the subject w T e have seen, not only for the main facts given 
in this part, but for the use of the fine engravings taken from his book. Those wish¬ 
ing full details of this subject will do well to obtain Mr. Root’s valuable work. 
Paper covers, $1.00; cloth, $1.25. 


[ 507 ] 













































508 


BEE CULTURE. 


Bees were originally kept in very simple hives of straw, 
and in order to get the honey for use, the bees were smothered 
by burning sulphur and in other ways, thereby losing the value 
of the colony, a necessarily great and serious loss ; and when 
the bees increased in the colony, they had to swarm, and were 
liable to fly away, which became a serious objection ; for in the 

process they were fre¬ 
quently lost. 

It has not been till 
within the last generation 
that such an intelligent 
and successful study has 
been made of this subject, 
as not only to enable re¬ 
moving the honey, as de¬ 
sired, without injury to the 
swarm, but also to either 
retain or control the 
swarms with hut very lit¬ 
tle trouble or possible 
loss. 

BEES. 

There are three kinds 
of bees in a swarm, or col¬ 
ony, — drones, queen, and 
workers. The drone’s business seems to be to impregnate the 
queen ; the queen confines herself to laying eggs ; and the 
workers, which are undeveloped females, make the honey. 
There are four distinct stages in the existence and development 
of bees ; these are the egg condition or state; the larva, or 
grub ; the pupa, or chrysalis ; and the imago, or complete form 
of the insect. Two kinds of eggs are laid by the queen-bee, — 
drone-eggs and worker-eggs. Every hive has two kinds of 
cells, —the larger size constituting the drone-comb, which is de¬ 
signed to receive the drone-eggs, and the smaller size consti¬ 
tuting the worker-comb, and designed to receive the worker- 
eggs. The queen-bee is guided by instinct in laying her eggs 
































BEES. 


509 




in the respective cells for which they are intended. In order 
to rear a queen, one of the worker cells, containing an egg 
freshly laid, is enlarged to 
somewhat the size and 
shape of a peanut. 

It requires some three 
days to hatch a worker-egg 
into the larva form ; in six 
days thereafter the worker- 
bees have capped over its 
cell ; after this a silken 
cocoon is spun by the 
larva, and it assumes the 
chrysalis state ; and in 
twenty-one days there 
emerges from the cell a 
fully organized worker- 
b e e, ready to begin its 
life-work. A queen-bee 
develops in sixteen days, 
and a drone-bee reaches full development in twenty-four days. 

It is a singular and 
interesting fact that 
after impregnation, 
which takes place as the 
queen meets a drone on 
the wing, the queen, 
having returned to the 
hive, never leaves it un¬ 
less when the entire 
swarm takes flight. 
About two days after 
impregnation, she be¬ 
gins to lay worker-eggs. 

Fig. 588. — Virgin queen upon the wing. Another singular fact is 

that she can lay drone-eggs before impregnation. When the 
queen drops the tiny egg in the proper cell, a viscid fluid which 
surrounds the egg makes it adhere to the bottom of the cell. 


Fig. 587. ■—• Worker. 







510 


BEE CULTURE. 


From 2,000 to 3,000 eggs per day will be laid by an ordinarily 
prolific queen. While the average existence of the queen-bee 
lasts about three years, the workers generally live but a few 
weeks ; therefore nature has wisely provided for a replenish¬ 
ment of the stock. Drones are usually killed off by the 
workers early in the summer. 

Bees begin along in the middle of April to bring in honey 
from fruit-bloom. For a few weeks at first, large quantities of 



honey and pollen will be needed to feed the brood still filling 
the hives, until they are all hatched out, and not until then 
should commence the storing of honey ; for the bees should 
have every facility for brood-rearing. 

The honey which fills the store cells is intended for daily 
consumption, and also as a reserve for the period when the 
flowers furnish no more. The empty cells are left open, the 











































BEES. 


511 


workers making use of them when they want them, particularly 
(luring rainy days, which keep them at home. But the cells 
which contain the honey put by in reserve are closed. “They 
are,” says Reaumur, “like so many pots of jam or jelly, each 
one of which has its covering, and a very solid covering it is, 
too.” This covering, composed of wax, hermetically seals the 
pots containing this reserve of honey. The object of this is 
to kee]3 the honey in a state of liquidity, by preventing the 
evaporation of the water 
it contains. It is a re¬ 
markable fact that it does 
not run out of the cells 
which are open. 

SWARMING. 

When the bees have 

the hive well filled with 

honey, a portion of its 

population, taking along 

with it a queen-bee, wings 

its flight for other 

quarters, sometimes flying 

to the woods, but oftener 

alighting and clustering 

upon some neighboring 

tree. The new swarm at 
once begins work upon Fig. 590. -Portion of honey-comb, with 

, I • n eggs occupying cells. 

a new home, and it 

left undisturbed there, would at once go to work again in the 
process of gathering and storing honey. One of the leading 
features of the business of bee-culture is the successful hiving 
of bee-swarms. To capture an escaped colony of bees and get 
them safely back to the apiary, is the mark of an experienced 
bee-keeper. 

Various expedients are resorted to in order to prevent 
swarming, as, if this could be effectually accomplished, and 
all the bees kept at home storing honey during the whole 
season, the largest crops would be obtained from a single hive. 




512 


BEE CULTURE. 


Swarming can very often be prevented by simply giving 
abundance of room in the surplus receptacles, just as fast as 
more is needed, but no faster. This plan is, in fact, the one 
generally in use. If the bee-keeper carefully looks after his 
bees, there will be no trouble. But if he cannot give close 
attention to them, he can clip the wings of the queen, which 
will then hop out on the ground, and may stay near the 



entrance until the swarm begins to come back, when she will 
be attracted by their humming, and go in with them. 

June is the main swarming-time of bees in the United 
States ; yet in favorable weather they swarm occasionally as 
early as the middle of May, while, again, it may not commence 
until July. The earlier the swarming takes place, however, 
the better. It is better to swarm bees artificially, and not to 
wait for natural swarming. 

In the artificial swarming of bees, the movable frame hives 
enable artificial swarming to take the place of natural swarm¬ 
ing ; and while under the old system the bee-master had to 








BEES. 


513 



await the convenience and caprice of the bees, and at the same 
time to watch the hives incessantly, under the new system he 
can consult his own convenience, divide overpopulated colo¬ 
nies, and avoid loss of swarms. 

But as natural swarming will constantly occur, notwith¬ 
standing the sharpest precautions, and however carefully the 
apiary be managed, and as bee-keepers are often unable to 
give attention to 
them before they 
swarm, it is impor¬ 
tant to understand 
the indications of 
swarming a n d the 
m odes of hiving 
swarms. Bees are 
not apt to swarm be¬ 
fore the hive is 
strong i n numbers, 
nor until the young 
bees are hatching 
and the drones fly¬ 
ing, n o r while the 
weather is unpleas¬ 
ant. The first warm, 
clear day is gener¬ 
ally improved, when 
the mass of workers, 
after hastily filling 
their sacs with pro¬ 
visions for their jour- Fig. 593. —Two-story simplicity hive, 

ney, rush pell-mell 

from the hive, accompanied by the queen. Hives should be 
kept in readiness for their reception when secured, as success 
depends greatly upon promptness in hiving swarms as they is¬ 
sue ^ for it left hanging upon a tree in the heat oi the sun, they 
soon become impatient, and often fly off and become lost in 


consequence. 


33 































































































































bn 


BEE CULTURE . 


LIQUID AND COMB HONEY. 



As soon as honey begins to come in rapidly, so as to fill the 
hives, it is important to decide whether the market calls for 
liquid honey or honey in the comb. Most markets call for 
both kinds. 

If liquid honey is to be produced, a honey extractor must 
be called into requisition, which is now almost universally 

used, and which has greatly sim¬ 
plified the raising of honey within 
the past few years. This ma¬ 
chine, by the simple application 
of centrifugal force, empties the 
combs most thoroughly of the 
honey, and upon being removed 
and emptied, the bees can proceed 
to fill them again. 

If comb honey is demanded 
for the market, it should be 
stored by the bees in section 
frames instead of boxes, because 
the former are clean and neat to 
handle, and can be retailed with¬ 
out troublesome daubing, and be¬ 
cause it will bring a much higher 
price in that shape. The sections 
should be small and made to fit 
inside the regular hive frame, or, 
rather, in a wide frame made of 
the same dimensions. This sim¬ 
plifies the work greatly, because a 
frame of sections can then be 
hung in any hive, and in either the upper or lower story, as there 
may be occasion. If the bees have been kept in a small space, 
so that every comb is occupied with brood and pollen at the ap¬ 
proach of the honey season, they will start in the sections almost 
at once, if the latter are given them just as soon as they begin to 
be crowded for room. Give them a single frame at first; and 


Fig. 594. — Cluster of bees hang¬ 
ing from top of hive. 








HIVES. 


515 


when they are well at work in this, give them another. Do 
not put on an upper story until they are ready to go into it in 
large numbers. Do not by any means let the bees get to clus¬ 
tering on the outside of the hives. They will seldom do this 
when honey is to be had in the fields ; 
but if a strong colony gets to hanging 
out preparatory to swarming, they must 
be got into the boxes at all hazards. 

When sections are filled, the comb 
honey can be removed either by taking 
off a whole upper story and letting the FlG - 595 
bees leave it and go back into the hive 
before the sections are taken out, or the filled sections picked 
out as fast as completed, and replaced with empty ones. 

Hives are subjected to robbery by such invaders as grubs, 
slugs, bee-moths, robber bees, and other insects. The method 
of defense on the part of bees against these enemies is gener¬ 
ally to sting them to death ; but they should be assisted by 
careful attention to these matters on the part of the keeper. 



Galleria cerrella, 
a parasite of the bee. 


HIVES. 

Nearly all modern hives are good, and there is a great va¬ 
riety, from the most simple to the most complex, each having 
more or less excellent points of advantage, with some features 

of disadvantage. This 
question comprises, in 
all its ramifications, a 
subject of considerable 
importance, upon which 
we have not time to 
dwell, more than to say, 
if you wish to secure 
an improved hive, and 
know its special advan¬ 
tages, consult the makers or those interested in their manu¬ 
facture. 

A few years since, it was customary to have bee-liives placed 
upon benches or “legs,” with grass and weeds allowed to grow 















516 


BEE CULTURE. 


so thick and rank on the ground below that if a heavily laden 
bee missed the hive, it was a chance if it picked its way out 
in the course of half an hour. At the present day, under 
more intelligent management, the hives are placed so near the 
ground that those heavily laden with pollen or honey may go 
in on foot if they find it more convenient to do so, while the 
ground is now kept clean before the hives, so as to furnish no 
obstacle to the entrance of the honey-laden bee. 

Bee-hives should always be put in shady places, facing the 
south. As stated, such are the improvements in hives that 
they are now built in compartments, to enable the taking out 
of extra honey, yet leaving enough for the winter’s subsistence. 



A point also of great importance is that the entrances of 
the hives should not be larger than is necessary for the throngs 
of workers to pass in and out; but care should be taken that 
every bee has room, so that there is not too much jostling, 
crowding, and waiting for one another. 

PREPARING BEES FOR WINTER. 

In preparing bees for winter, the first thing is to be sure 
that there are bees enough in each hive to winter. If there 
are not, unite swarms until every one is strong. If the swarm 
has not as many as four good combs, they must be supplied 
with comb foundation, and made to build them out. If they 
are to do it in September, it must be attended to in time. Let 












PREPARING BEES FOR WINTER. 


517 


the spaces he closed by chaff division hoards until there is just 
easy room for the four frames, put in the foundation where the 
combs are lacking, and 
feed the bees every 
night from half a pint 
to a pint of food. 

When the hive is 
opened, which should 
be done every day or 
two, the bees should be 
found rearing brood, 
building comb, and get¬ 
ting full of bees, pre- Fig. 598,—Clark’s rustic chaff hive, 

cisely as they do in 

June. Granulated sugar is advisable for winter food — about 
half a pound every night until the combs are full. When the 
combs are all covered, they are ready to winter, by simply 

putting a thick chaff cushion 
over them. This cushion is 
made by taking two pieces of 
burlap, 20 inches wide, and 
the other way clear across 
the roll (40 inches) ; sew 
these together so as to make 
a single endless seam, and 
leave the last corner open 
until the chaff is put in. Do 
not pack it tight, but loosely. 
Six inches of chaff over the 
bees will be sufficient. 

If the winter is very se¬ 
vere, a swarm which would 
densely cover five or six 
combs would be much safer 
than a smaller one. 

Straw mats to put over 




the bees have been in use many years, with excellent results , 


but it has been found a difficult matter to have them fit as 

























518 


BEE CULTURE. 


closely over the cluster as do the chaff cushions, and they are 
not as neat and tidy. 

STORING AND MARKETING COMB HONEY. 

For marketing comb honey, the greatest care should be 
exercised in the preparation of packing or shipping cases. 

Honey should be kept clean and free from stickiness. Paste¬ 
board boxes for one-pound sections of comb honey are very 

convenient. 

In order to pre¬ 
serve comb honey 
when it is desired 
to hold it for better 
market, it should 
be kept free from 
dampness. If wa¬ 
ter condenses on 
the surface of the 
comb, it soon di¬ 
lutes the honey, 
which then sours. 
On this account 
the honey should 
never be put into 
a cellar or other damp room. During damp and rainy 
weather, the doors and windows to the honey-room or honey- 
house should be closed, and opened again when the air is dry. 
Comb honey should also be stored where it is not likely to 
freeze, as freezing contracts the wax so as to break the combs 
and let the honey run. 

All honey, as a general thing, candies at the approach of 
cold weather. It has been suggested that thin honey candies 
quicker than thick, and such may be the case ; for honey that 
has been perfectly ripened in the hive, that is, has been allowed 
to remain in the hive several weeks after being sealed over, 
will sometimes not candy at all, even if exposed to zero tem¬ 
perature. As some honey candies at the very first approach 
of cold weather, and other samples not until we have severe, 



Fig. 600. —Sentinel bees guarding entrance to hive. 




































































































































































STORING AND MARKETING COMB IIONEY. 


519 







Wit ® 7 


rvfb Ww 






freezing weather, we cannot always be sure that perfect ripen¬ 
ing will prove a preventive. 

In conclusion, it may be remarked that the management of 
bees is like the management of any other business ; it must be 
watched, and the small details attended to with the greatest 
care. Where there is failure, it is the result of neglect of 
these minor matters of detail. If properly pursued, there is 
no feature of the industry of the farm that is more profitable 
than bee-keeping ; and this feature may be made ornamental 
as well as useful, and be a constant source of pleasure no less 
than of gain. 


Fig. 601. — Ambrosial hives. 



CHAPTER XXXI. 


VALUABLE SECRETS KNOWN TO GOOD COOKS. 

“Bad cooking is waste—waste of money and loss of comfort. 
Whom God has joined in matrimony, ill-cooked joints and ill-boiled 
potatoes have very often put asunder.” — Smiles. 

T HERE is no subject of more importance to the family 
than that of good, healthful cooking. Any one traveling 
through the country for a short time will notice the prevalence 
of bad cooking. My own experience of over thirty years on 
the road made me painfully conscious of this, all the result, of 
course, of ignorance; and I determined that so far as possible 
I would make available to farmers’ wives generally, instructions 
from the best known authorities on this subject. With this ob¬ 
ject, I have made a special effort to get the formulas used by 
the best practical cooks, which I include as a special chapter in 
this work. 

In the sanitarium where I have been for the past seven 
years, they give special attention to cooking for health ; and 
their methods of making bread are especially good. I made a 
special request for the methods used by this sanitarium, partic¬ 
ularly for their breads. * 

In addition, I give the methods used by other high authori¬ 
ties on general cooking. 

There has been a particular effort to have the methods of 
making different kinds of bread, and of cooking meats, entirely 
plain, so as to be easily followed by any ordinary cook. 

Aiming to give only such formulas as would be desirable and 
practical for the farmer’s family, anything like the extended 


* The Sanitarium makes all kinds of health foods and crackers. Full particulars 
on application. Address, Sanitarium Food Co., Battle Creek, Mich. 

[520 ] 




VALUABLE SECRETS. 


521 


rubbish of which the ordinary cook books are made, and which 
is seldom if ever used by the average farmer’s family, is 
discarded. 

The formulas used by the sanitarium are copied from 
advance sheets of a new work, “Science in the Kitchen,” by 
Mrs. E. E. Kellogg, who is high authority on cooking. 

There are next given favorite recipes from “Eating for 
Strength.” by Dr. M. L. Holbrook, the well-known editor of 
the Herald of Health, Hew York City. 

Formulas are given from Marion Harland’s new book, 
“Common Sense in the Household," (Chas. Scribner & Sons, 
Kew York.) 

There is also included the original formula, never before 
accessible to the public, for making the famous Centennial 
Vienna bread, with such other instructions as would be impor¬ 
tant to house-keepers generally, making this chapter especially 
valuable. 


YEAST AND SANITARIUM BREAD. 

The following are two excellent and simple methods of pre¬ 
paring home-made yeast: — 

Ho. 1. — Put a small handful of dried hop blossoms, or an 
eighth of an ounce of the pressed hops (put up by the Shakers 
and sold by druggists), into a stew-pan ; pour over them a 
quart of boiling water, and let them simmer about five minutes. 
Meanwhile stir to a smooth paste in a tin basin or another 
saucepan, a cup of flour and a little cold water. Line a colan¬ 
der with a thin cloth, and strain the boiling infusion of hops 
through it on to the paste, stirring continually. Boil this thin 
starch a few minutes, until it thickens, stirring constantly that 
no lumps be formed, and that all portions may be of the same 
consistency. Turn it into a large earthen bowl, add a table¬ 
spoonful of salt and two spoonfuls of white sugar, and when 
it has cooled to blood heat, add a half tea-cup of lively yeast, 
stirring all well together. Place it in a moderately warm tem¬ 
perature, or cover very closely with several folds of flannel 
blanket, and leave it to ferment. Examine it every few hours, 
and as it becomes light, give it a good stirring. Continue to 
do this for twenty-four hours, when it should be “quiet” 
enough to cover and put away in a cool place till needed. 


VALUABLE SECRETS 


K9Q 


Ab. 2 . — Peel four large potatoes, and put them to boil in 
two quarts of cold water. Tie two handfuls of hops securely 
in a piece of muslin, and place in the water to boil with the po¬ 
tatoes. When the potatoes are tender, remove them with a 
perforated skimmer, leaving the water still boiling. Mash 
them, and work in four tablespoonfuls of flour and two of 
sugar. Over this mixture pour gradually the boiling hop in¬ 
fusion, stirring constantly that it may form a smooth paste, and 
set it aside to cool. When lukewarm, add a gill of lively yeast, 
and proceed as in the preceding recipe. 

If started with good yeast, that made by either of the above 
recipes should keep good for a fortnight in summer, and longer 
in winter. Compressed yeast, a half cake dissolved in a little 
warm water, is sometimes recommended for use in starting a 
new yeast; but we have found in our own experience that yeast 
thus started does not retain its activity so long as when other 
yeast is used. 

Yeast should always be kept in a clean, tightly-covered jar ; 
glass is best, since it is less porous than stone, and more easily 
cleansed. The jar should always be cleansed and scalded with 
scrupulous care every time new yeast is put into it, since even 
the smallest particle of sour or spoiled yeast will destroy good 
yeast. Yeast should be kept in a cool place — the cellar or re¬ 
frigerator is best. Even a half hour in a hot kitchen may 
spoil it. 

The first step in the process of bread-making is the prepara¬ 
tion of a “rising,” or “ferment.” For preparing a ferment, 
scald a quart of whole-wheat flour with an equal quantity of 
boiling water, pouring the water on very gradually that no 
lumps be formed. When this has cooled to lukewarm, add a 
half cup of home-made yeast, or a half cake of compressed 
yeast dissolved in a little lukewarm water, and leave it to rise. 
The time required for it to grow light will vary according to 
the strength of the yeast and the amount of warmth supplied. 
Great care must be taken to keep it of an equable temperature, 
not lower than 10° nor higher than 90° F. An occasional 
chill followed by a warming up process will be quite as depress¬ 
ing to bread as are chills and fever to a person’s health. For 
this reason the bowl should be wrapped very closely in several 
folds of woolen blanket, and left in a warm room or placed in 
a warming oven of equable temperature. The more elevated 
the temperature between the limits named, the more rapid the 
fermentation. At a temperature below 30° fermentation will 
be arrested, and will proceed slowly at 50°. These facts are 
very important ones for the housewife, since by arranging to 


KNOWN TO GOOD COOKS. 


523 


keep her ferment at a temperature of about 50°, she can set her 
bread in the evening, and find it light and ready for further at¬ 
tention in the morning. 

When the ferment is light, which will be shown by its be¬ 
ing a mass of white substance like sea-foam, rather than by its 
having greatly risen, add to it sufficient warm sifted flour to 
make a very thick batter ; and having beaten it well, leave it to 
rise again. Some cooks recommend adding only small quanti¬ 
ties of Hour at a time, and allowing the sponge to rise several 
times, beating it back and adding new hour each time till it be¬ 
comes thick enough to be molded. Flour should always be 
warm when added to bread, in order that it may not arrest the 
fermentation. 

When thick batter or sponge is well risen and cracked over 
the top like “ crazed” china, sufficient hour to make it of the 
proper consistency must be added, and the dough thoroughly 
kneaded. The exact amount of hour* necessary cannot be 
stated, since the quantity varies with the quality of the hour ; 
but three quarts of hour to one of wetting will usually be suffi¬ 
cient for the entire process of bread-making. When the dough 
clings together, and works away from the side of the bowl, 
enough hour has been added. Bread should always be kneaded 
as soft as it can be handled, and only sufficient hour added to 
prevent its sticking to the board. Stiff bread is close in text¬ 
ure, and after a day or two becomes dry and hard. Bread 
should be kneaded till it works clean of the board. Its elas¬ 
ticity is the surest test of its goodness ; and when perfectly de¬ 
veloped, it can be molded into any shape, rolled, twisted, or 
braided with perfect ease. When molded, it should be divided 
into loaves, and placed in sheet-iron bread pans, —those about 
twice the size of a brick are the most desirable,—and put in a 
warm place to rise. It rises much more evenly, and does not 
have a stiff, dried surface, if covered closely with a blanket to 
keep it of the necessary temperature, rather than if placed in a 
warming oven, or some other warm place where it will be ex¬ 
posed to air. 

The most important point in the whole preparation of the 
bread is to decide when it is sufficiently light after having been 
placed in the pans. The length of time cannot be given, be- 


* The Sanitarium Bread is made of Chester Whole Wheat Flour (Address, 
Chester Whole Wheat Flour, Lockport, N. Y., or Buffalo, N. Y.), two thirds spring 
wheat and one third winter wheat (graham flour). By whole wheat flour is meant 
wheat that has the outside ground off or made into pearl wheat, then ground. They 
use Fleischmann’s Compressed Yeast. The author obtained these facts direct from 
the head baker. 



524 


VALUABLE SECRETS 


cause it will vary with the temperature, the quality of the flour, 
and the quantity added during the kneading. At a tempera¬ 
ture of 15°, an hour or an hour and a half is about the average 
length of time. A loaf should nearly double its size after be¬ 
ing placed in the pan before being put into the oven, although it 
is better to begin the baking before it has perfectly risen than 
to wait until it has become so light as to have begun to fall. 
Lightness is by no means the only property required in good 
bread ; and if the fermentation proceeds too far, the sweetness 
of the grain will be destroyed, and the bread will be tasteless 
and innutritious. 

For the baking of bread the oven should not be too hot. It 
should be hot enough to arrest fermentation, but not hot enough 
to brown the crust within ten or fifteen minutes. Though the 
heat should not be greatest when the bread is first put into the 
oven, it should increase for the first fifteen minutes. After the 
bread is half baked, it may gradually decrease during the re¬ 
mainder of the baking. If the heat is too great, the bread will 
bake on the outside before it has risen properly, and conse¬ 
quently the center will be heavy. Be careful that no draught 
reaches the bread while baking ; open the oven door very sel¬ 
dom, and not at all for the first ten minutes. From three 
fourths to an hour is usually a sufficient length of time for an 
ordinary-sized loaf to bake. The common test for well-baked 
bread is to tap it on the bottom with the finger ; if it sounds 
hollow, it is well done. A thoroughly baked loaf, when re¬ 
moved from the pan and lifted in the hand, will not burn it. 

When done, remove the loaves from the tins, and tilt them 
upon their edge so that the air may reach all sides of them and 
prevent “sweating.” When perfectly cold, wrap in a clean, 
thick cloth, and put into a tin bread-box. 

Probably nothing published on the subject of bread-mak¬ 
ing is more clear, comprehensive, and practical than the fol¬ 
lowing directions, taken from Marion Harland’s new work 
on “ Common /Sense in the Household ,” published by Charles 
Scribner's Sons, New York. She says : — 

“ Chiefest among the conditions to good bread, I place good ‘family’ 
flour — dry, elastic, and odorless. Next in importance to the quality of 
the flour is that of the yeast. This should be light in color and lively, 
effervescing easily when shaken, and emitting an odor like weak ammonia! 
If dull or sour, it is bad. In cities it is easiest, perhaps cheapest, to buy 
yeast from a brewery or bakery, exercising your discrimination as to 
quality. Unless you can satisfy yourself in this respect, you had better 
make your own from the following recipe for 


KNOWN TO GOOD COOKS. 


525 


HOP YEAST. 

“Four large potatoes, or six small. 

Two quarts cold water. 

Double handful hops, tied in a coarse muslin bag. 

Four tablespoonfuls flour. 

Two tablespoonfuls white sugar. 

Peel the potatoes, and put them, with the hop-bag, into a saucepan 
containing two quarts cold water. Cover and boil until the potatoes break 
and fall apart. Take these out with a perforated skimmer, leaving the 
water still boiling. Mash them fine with a potato-beetle, and work in the 
flour and sugar. Moisten this gradually with the boiling hop tea, stirring 
it to a smooth paste. When all the tea has been mixed in, set it aside to 
cool. While still warm, add four tablespoonfuls of lively yeast, and turn 
all into a large open vessel to “work.” Keep this in a warm place until 
it ceases to bubble up, or until next day. In summer it will work well in 
a few hours. When quite light, put into earthen jars with small mouths, in 
which fit corks, or bottle it, and remove to ice-house or cellar. It will 
keep good for a fortnight— longer in winter. When you wish to use it for 
baking, send a small vessel to the cellar for the desired quantity, and re¬ 
cork at once. A half-hour in a hot kitchen may spoil it. 

“Having set your sponge over night, — or, if you bake late in the 
afternoon, early in the morning,—• sift dry flour into a deep bread tray, 
and strew a few spoonfuls of fine salt over it. The question of the 
quantity of flour is a delicate one, requiring judgment and experience. 
Various brands of flour are so unequal with respect to the quantity of 
gluten they contain, that it is impossible to give any invariable rule on 
this subject. It will be safe, however, to sift two quarts and a pint, if 
you have set the potato sponge ; two quarts for the plain. This will make 
two good-sized loaves. Make a hole in the middle of the heap, pour in the 
risen sponge (which should be very light, and seamed in many places on 
the top), and work down the flour into it with your hands. If too soft, 
add more flour. If you can mold it at all, it is not too soft. If stiff, 
rinse out the bowl in which the sponge was set with a little lukewarm 
water, and work this in. When you have it in manageable shape, begin 
to knead. Work the mass into a ball—your hands having been well 
floured from the first; detach it from the tray, and lift it in your left 
hand, while you sprinkle flour with the right thickly over the bottom and 
sides of the tray. Toss back the ball into this, and knead hard — ahcays 
towards the center of the mass, which should be repeatedly turned over and 
around, that every portion may be manipulated. Brisk and long knead¬ 
ing makes the pores fine and regular. Gaping holes of divers sizes are 
an unerring telltale of a careless cook. Spend at least twenty minutes — 
half an hour is better — in this kind of useful gymnastics. It is grand 
exercise for arms and chest. This done, work the dough into a shapely 
ball in the center of the tray, sprinkle flour over the top; throw a cloth 
over all, and leave it on the kitchen table to rise, taking care it is not in a 
draught of cold air. In summer it will rise in four or five hours —in 
winter, six are often necessary. It should come up steadily until it at 
least trebles its original bulk, and the floured surface cracks all over. 
Knead again for ten or fifteen minutes. Then divide it into as many 
parts as you wish loaves, -and put these in well-greased pans for the final 
rising. 

“In a large household baking, it is customary to mold the dough into 
oblong rolls, three or four, according to the number of loaves you desire, 


526 


VALUABLE SECRETS 


and to lay these close together in one large pan. The second kneading is 
done upon a floured board, and should be thorough as the first, the dough 
being continually shifted and turned. Set the pans in a warm place for 
an hour longer, with a cloth thrown over them to keep out the air and 
dust. Then bake, heeding the directions set down in the article upon 
bread in general. If your ovens are in good condition, one hour should 
bake the above quantity of bread. But here again experience must be 
your guide. Note carefully for yourself how long a time is required for 
your first successful baking, as also how much dry flour you have worked 
into your sponge, and let these data regulate future action. I have known 
a variation of two quarts, in a large baking, over the usual measure of 
flour. I need not tell you that you had better shun a brand that requires 
such an excessive quantity to bring the dough to the right consistency. 
It is neither nutritious nor economical. When you make out the loaves, 
prick the top with a fork. 

“Novices in bread-making, and many who should have learned better 
by long experience, fall into a sad mistake in the consistency of the dough. 
It should be mixed as soft as it can be handled. Bread will rise sooner 
and higher, be lighter and more digestible, and keep fresh much longer, 
if this rule be followed. Stiff bread is close in texture, often waxy to the 
teeth, and after a day or so becomes very hard. Set the dough to rise in 
a moderately warm place, and keep it at an even temperature. There is 
force in the old lament, “My bread took cold last night/’ Cold arrests 
the process of fermentation. There is a chance, should this occur, that a 
removal to a more genial atmosphere and careful nursing may cure the 
congestion, should it be only partial. Too much heat carries forward the 
work too rapidly. In this case, you will find your dough puffy and sour. 
Correct the latter evil by dissolving a little soda or saleratus in hot water, 
and working it well in. 

“Knead your bread faithfully, and from all sides, until it rebounds 
like India-rubber after a smart blow of the fist upon the center of the 
mass. The oven shou’d not be too hot. If you cannot hold your bare 
arm in it while you count thirty, it is too quick. Keep the heat steady 
after the bread goes in. Too much fire at first, and rapid cooling, produce 
the effect upon the bread which is technically called “slack-baked,” i. e., 
the inside of the loaf is never properly done. Practice and intelligent 
observation will, in time, make you an adept in the management of your 
ovens. If the bread rises rapidly while baking, and the crust begins to 
form before the lower part of the loaf is baked, cover the top with clean 
paper, until you are ready to brown it.” 

Miss Leslie recommends, as soon as the bread is quite done, to wrap 
each loaf lightly in a clean coarse cloth, damped by sprinkling it with 
water, and stand it on its edge. This will prevent the crust from becom¬ 
ing too hard. Keep the loaves wrapped up after they are deposited in 
the bread box, which should be of tin. 

POTATO YEAST. 

“ Six potatoes, two quarts cold water, four tablespoonfuls of flour, two 
of white sugar. Peel and boil the potatoes until they break. Leaving the 
water on the fire, take them out and mash fine with the flour and sugar, 
wetting gradually with the hot water, until it is all used. When luke¬ 
warm, add a gill of good yeast, and set aside in an open vessel and warm 
place to ferment. When it ceases to effervesce, bottle and set in ice-house. 
This yeast is very nice and white, and is preferred by many who dislike 
the bitter taste of hops. It is also convenient to make when hops cannot 
be obtained. 


KNOWN TO GOOD COOKS. 


527 


POTATO BREAD SPONGE. 

“Six potatoes, boiled and mashed while hot; six tablespoonfuls 
baker’s yeast, two of white sugar, two of lard, one teaspoonful soda, one 
quart of warm (not hot) water, three cups of flour. 

Mash the potatoes, and work in the lard and sugar. Stir to a cream, 
mixing in gradually a quart of the water in which the potatoes were boiled, 
which should have been poured out to cool down to a blood warmth. Beat 
in the flour, already wet up with a little potato-water to prevent lumping, 
then the yeast, lastly the soda. Cover lightly, if the weather is warm ; 
more closely in winter ; and set to rise over night in a warm place. 

BREAD SPONGE (PLAIN). 

“One quart of warm water, six tablespoonfuls baker's yeast, two of 
lard, two of white sugar, one teaspoonful of soda, and flour to make a soft 
batter. Melt the lard in the warm water, add the sugar, then the flour by 
degrees, stirring in smoothly. A quart and a pint of flour will usually be 
sufficient, if the quality is good. Next comes the yeast, lastly the soda. 
Beat up hard for several minutes, and set to rise as above. Bread mixed 
with potato sponge is more nutritious, keeps fresh longer, and is sweeter 
than that made with the plainer sponge. But there are certain seasons of 
the year when good old potatoes cannot be procured, and new ones will 
not do for this purpose. The potato sponge is safer, because surer, for 
beginners in the important art of bread-making. After using it for fifteen 
years, I regard it as almost infallible — given the conditions of good flour, 
yeast, kneading, and baking. 

DR. HEALD’S FAVORITE BREAD. 

Stir the best white wheat meal into cold water, until the 
batter so formed can no longer be worked with the spoon. 
Then sprinkle meal upon your bread-board, and knead the 
dough thoroughly for ten, fifteen, or twenty minutes, as you 
have time, and desire the bread softer or harder. Work in all 
the meal you can while kneading. The more you knead it and 
incorporate air with it, the lighter and better it will be. When 
sufficiently kneaded, roll out with the hands on the board into 
a cylindrical form two inches in diameter ; cut into pieces three 
inches long, and roll these into rolls a little shorter than your 
oven grate, and one inch in diameter; place them on the hot 
grate, just from the range or stove, and bake in an oven, not 
quite so hot as for “gems,” twelve to twenty minutes. Break 
into pieces three inches long for table. We think this the best 
and sweetest bread that can be made. 

THE FAMOUS VIENNA BREAD. 

This bread, which was made at Philadelphia during the Centennial 
Exhibition, had such great demand that it was with great trouble they 
could supply it. You will find the recipe below, which can be made in 
small or large quantities. I will say for this bread that, without a doubt, 
it will be the bread of the future, as any baker making it will soon find out 
by the falling off of the old style of bread. This is not a bread that will 


528 


VALUABLE SECRETS 


have a run for a short time only, but it will surely be the bread, and. the 
reason why is simply that it is the best, — which the baker will admit,— 
containing milk instead of water, is more nutritious, whiter and better tast¬ 
ing, which the consumer will find out by eating of it but once. Bread 
bakers, if your trade is small, and you wish to increase it, then I advise you 
to try this. It is of no interest to me to speak in this way, but I only speak 
from experience. In the hotel where I board, the boarders will not eat of 
any other if this is on the table, and as for myself, I would say the same. 
The bread is made the same as any other, I mean in the same way; no 
new process, no new machinery, but in the plain way as other bread, only 
adding milk instead of water.* 

To make one barrel of flour into dough, take one and one half pails of 
milk (ten-quart pail), one and one half pails of water, and mix one and one 
quarter pounds compressed yeast, or a necessary quantity of slack yeast (I 
prefer compressed yeast); set your sponge with the same thickness as any 
ordinary bread ; it will be ready in about three hours. When the sponge is 
ready, add one more pail of milk and one pail of water, two and one quar¬ 
ter pounds salt to the water, mix in the rest of the flour, and it should be 
stiffer than bread dough; when it is ready, scale off, and it may be baked 
in any shape most common, as that of sour bread, long loaves, small at the 
ends ; when putting into the oven, it should be cut with a sharp knife, the 
same as sour bread; cut deep gashes crosswise of it. You will find this 
bread to have a nice color, as though it was washed with the yolks of eggs. 
The quantity of yeast may vary, according to the weather ; when very hot, 
one pound will do, and in winter one and one half pounds may be used. 
The same with salt; in hot weather use more salt, and in cold a little less. 
This bread, if made into long round loaves, say about two feet long and six 
inches in diameter, cuts very well, and makes splendid tongue, ham, or 
beef sandwiches. The bread made in this way has a crust all around, and 
it will cut well without the least waste. 

Note.— The above recipe was obtained from Mr. B. Speidel, 641 Mich¬ 
igan Street, Buffalo, N. Y., who has gained a great reputation in the 
making of this bread. 


BUTTERMILK BREAD. 

Put three or four pints of fresh buttermilk into a saucepan 
and boil it. Stir it pretty constantly while it is heating, to keep 
it from separating into whey and curd. Have a quart of flour 
sifted into a suitable vessel, pour the boiling buttermilk on to the 
flour, and scald it thoroughly. Stir until all the flour is mixed, 
and set to cool. When sufficiently cool, add a teacupful of 
good yeast, and let it rise over night; in the morning sift and 
mix into the sponge enough flour to make a stiff dough ; knead 
well, and set to rise for two hours, then divide into loaves and 
knead slightly. At this time use as little flour as possible. 
Set to rise again, and bake as soon as light enough. Bake in 
a steady oven three quarters of an hour. This is a good sponge 
for a dark or runny flour. The bread will be white and moist. 


* J. D. Hounihan, author of Hounihan’s Baker’s Guide, the standard authority 
among bakers on bread-making. 



KNOWN TO GOOD COOKS. 


529 


Graham flour, prepared with scalded buttermilk, mixed a little 
stiffer than where sweet milk or water is used, is very sweet 
and good. Do not put soda into the milk or sponge. It will 
be perfectly sweet when it is baked if the yeast is fresh, and if 
the whole process is carefully attended to in the right time. 

THE $100 PREMIUM BREAD. 

The “unleavened bread” of the Bible; the water biscuit 
used by pedestrians and pugilists while training.- This prize 
was awarded by the National Health Association. Mix fresh 
unbolted wheat flour with soft cold water ; work it well, and 
make the dough very stiff ; form into loaves ; bake in a quick 
oven ; it may be formed into rolls or thin crackers ; milk or 
cream may be used instead of water, if desired. 

GRAHAM MUFFINS. 

Dissolve a half cake of yeast in a little warm water, scald a 
quart of milk and pour it into two quarts of Graham flour, stir 
well, and let it cool sufficiently, then put in the yeast and a 
spoonful of brown sugar; make a very thick batter, which will 
heap on the spoon } set to rise over night. In the morning 
have a good hot oven, butter your rings and the pan well with 
cold butter, fill the rings two thirds full, let them stand a few 
minutes in a warm place, then put into a brisk oven and bake 
half an hour. 

WHEAT MEAL UNLEAVENED GEMS. 

To one quart of soft, cold water, add, by degrees, three 
pints of coarsely ground wheat meal. Stir rapidly, with a 
large spoon, three or four minutes, so as to incorporate a large 
amount of atmosphere. Dip out into iron baking molds, which 
have been heated hot and oiled. Bake immediately in an oven 
as hot as it can be and not burn, for twenty or twenty-five 
minutes. Diminish the heat after fifteen minutes. Iron molds 
are better than tin. The small size, about three inches in 
length, and one and a half in width, is better than the larger 
sizes. The proportions of water and meal in this formula are 
for white wheat. For red wheat a little more meal is neces¬ 
sary. One sixth corn meal is an improvement, in which case 
it needs a heaping measure of meal to the water. 

WHEAT MEAL ROLLS. 

Pour boiling water on unbolted wheat meal, stirring rapidly 
with a strong spoon or stick. The dough should be scarcely 

34 


530 


VALUABLE SECRETS 


stiff enough to retain its shape. Of this take portions about 
the size of a hen’s egg, and roll it into a round form three or 
four inches in length ; a plenty of dry flour to prevent sticking. 
Bake at once. The coating of flour also prevents the escape of 
air from the dough, as the sudden heat of baking expands it, 
thus making the rolls much lighter. Bake in a very hot oven. 

BREAKFAST ROLLS. 

Sift a pint and a half of good whole-wheat flour into a bowl, 
and mix with it a cup of rich milk which has been set on ice for 
half an hour, or made very cool in some other way. Pour the 
milk into the flour very slowly, a few spoonfuls at a time, mix¬ 
ing it with the flour as fast as poured in, allowing no pools to 
form to make the dough sticky. A little salt may be added to 
the milk before mixing it with the flour, if the bread cannot be 
relished without it. Mix the dough stiff enough so that it will 
not adhere to the kneading-board, and knead it very thoroughly 
for at least a half hour, or until it becomes sufficiently elastic 
to resent a poke of the fist, and readily springs back to its 
original shape. The dough should be mixed quite stiff ; if too 
soft, it will be moist and clammy. The amount of flour nec¬ 
essary will vary with the quality, but three times the amount 
of liquid used will usually be quite sufficient for mixing and 
dusting the board. When thoroughly kneaded, divide into two 
pieces, and roll each over and over with the hands, until a long 
roll is formed of about one inch in diameter; cut this into two- 
inch lengths, prick with a fork, and place at once in tins far 
enough apart so they will not touch each other when baking. 
Each roll should be as smooth and perfect as possible, and with 
no dry flour adhering. The rolls must not be allowed to stand 
after being molded; but as a tinful is formed, they should be 
placed at once into the oven, which should be all ready and of 
the proper temperature. About twenty-five minutes will be 
required to bake well. When done, spread on the table to 
cool, but do not pile one on top of another. 

Very nice rolls are made in the same manner, using ice-cold 
water instead of milk. They are more crisp than milk rolls, 
and are preferred by some. Soft water only should be used in 
making them, as hard water is apt to make them tough. 

BREAKFAST PUFFS, OR GEMS. 

To one and a half cups of cold milk, add one well-beaten 
egg, salt if desired, and two cups of whole-wheat or graham 
flour, or sufficient to make a batter thick enough not to settle 


KNOWN TO GOOD COOKS. 


531 


ilat when put into the irons. The lightness of the puffs depends 
upon the quantity of air incorporated into them; and in order 
to get in as large an amount as possible, the flour should be 
added very slowly, only a little at a time, and the mixture beaten 
very thoroughly and continuously, not by stirring round and 
round, but by dipping the spoon in and partially lifting it out 
very swiftly and quickly, making as many bubbles of air as 
possible. It should take from five to ten minutes’ constant 
beating thus before the last of the flour is added, then the mixt¬ 
ure should be turned at once into hot gem-irons, and baked in 
a quick oven. The beating must be continuous from the begin¬ 
ning in order not to allow any of the air to escape, and the 
flour should be measured, the egg well beaten, the oven hot, 
and the gem-irons heating before commencing to put the mixt¬ 
ure together. Unless the irons are hot, so much air will es¬ 
cape before they are heated enough to form a crust on the bot¬ 
tom and sides of the cakes that they will not be light, but the 
irons should not be hot enough to burn the batter* 

AKGEE’S METHOD OF MAKING GEMS. 

The flour is the principal ingredient, and on it depends chiefly the suc¬ 
cess of the baker ; it must necessarily be of the very best kind, made of the 
best winter wheat, and be possessed of the qualities commonly known as 
“dry and strong.” The treatment varies according to the qualities of the 
flour. If the flour is of the kind described above, the dough can be baked 
immediately; but if the flour be moist, the dough must be allowed to stand 
in a warm place for at least four hours, in order to obtain a palatable arti¬ 
cle. The German hygienists allow the dough for their unleavened bread to 
stand six hours, in every case ; this is, however, unnecessary, provided the 
flour is of good quality. The next in order is a good baking oven, one that 
is capable of baking equally as well from the top as from the bottom ; it is 
difficult to state the exact amount of heating required, as some ovens are 
more easily heated than others ; suffice it to say that a quick oven is neces¬ 
sary, and that the glaring heat, which always accompanies a freshly-heated 
oven, be allowed to pass away before baking the gems, as they are very apt 
to blister on the top, especially the water gems. In mixing the dough, take 
blood-warm milk or water, adding the flour and beating thoroughly for at 
least five minutes. It is better to retain some of the milk or water one in¬ 
tends to use, making the dough slightly thicker ; beat it well, and then add 
the remaining milk. By this method the dough becomes more thoroughly 
mixed, and is entirely freed of the small lumps that are so difficult to get rid 
of. If milk is used, make the dough thick enough so that it can be 
spooned out comfortably; but for water gems it must be made somewhat 
thicker. 

“The pans used in baking the gems are of oval shape, measuring two 
and a half by one and a half inches; eight of these unite in making one 
pan; there are also some pans made of tin, but as the cast iron pan retains 
the heat longer, it is the best. 

“If the dough is ready, and the oven heated, then put some of the pans 
into the oven, and allow them to become quite hot; take one out, grease it 
with a clean rag dipped in butter, and drop the dough into the pan with a 


532 


VALUABLE SECRETS 


large spoon ; return the pan quickly to the oven. If the pan is too hot, so 
that when greased the butter is burned, allow it to cool before using it, as 
the gems will be apt to stick to the pan and be burned. After eight or ten 
minutes they must be looked after, and if they are getting too brown, must 
be put in a cooler place, and allowed to bake for another ten or fifteen 
minutes. They ought not to be taken out before they are thoroughly 
baked, as they will become wet and doughy if taken out too soon, and no 
amount of after baking can undo this. They may be eaten hot with impu¬ 
nity, a quality not possessed by any other form of bread. 

WHOLE-WHEAT MUFFINS. 

Dissolve a half cake of compressed yeast in half a pint of 
milk, and add a sufficient quantity of rich milk to make a pint. 
Stir into it three cups of whole-wheat flour, and set in a warm 
place to rise. When light as a foam, stir in two well beaten 
eggs, and turn into gem irons or muffin rings, filling them only 
half full. Let them rise till very light, and bake in a quick oven. 

CURRANT MUFFINS. 

Prepare the muffins in accordance with the above recipe, 
and when well risen, add with the eggs two tablespoonfuls 
sugar and a handful of Zante currants. Turn into the irons 
to rise, and when light, bake in a quick oven. 

ROLLS. 

Make a stiff batter with cold water, work in as much flour 
as will knead well, and then knead for twenty minutes or half 
an hour. Make into rolls one-half inch to two inches in thick¬ 
ness, and bake in a hot oven on a grate or baking pan dusted 
with flour, laying them a little distance apart. Excellent rolls 
may be made by kneading flour into cold graham, cornmeal, 
or oatmeal pudding. 

The rolls now made by the Sanitarium are mixed with cream 
instead of water, which makes them far better. 

FRENCH ROLLS. 

Into one pound of flour rub two ounces of butter and the 
whites of three eggs well-beaten ; add a tablespoonful of good 
yeast, a little salt, and milk enough to make a stiff dough ; 
cover and set in a warm place till light; cut into rolls, dip the 
edges into melted butter to keep them from sticking together, 
and bake in a quick oven. 

TREMONT HOUSE ROLLS. 

Take two quarts of flour, add one teaspoonful salt; make a 
hole in the middle, and put into it one tablespoonful of sugar. 


KNOWN TO GOOD COOKS . 


533 


butter about the size of an egg, one pint of boiled milk, and 
one teacupful of yeast. Do not stir, but put them together at 
night, and set in a cool place till morning. Then mix all to¬ 
gether, and knead fifteen minutes. Set in a cool place again 
for six hours, and roll out about one-half an inch thick, and cut 
with a biscuit cutter ; moisten one edge with butter, and fold 
together like rolls ; lay in the pan so that they will not touch, 
set for half an hour in a warm place to rise, and bake in a 
cpiick oven. 

SOUTHERN CORN BREAD. 

Take one pint of corn meal, pour half pint boiling water 
over it, then add a little salt, and with cold water reduce it to 
the consistency of muffin batter place in a cool, dry cellar for 
twenty-four hours to lighten, for if kept in a warm place, it 
will sour. 

Then beat three eggs, melt a piece of butter the size of a 
walnut, then lard the size of an egg, a cup of sweet cream, 
then a tablespoonful of flour; grease the pan thoroughly, 
bake a half hour. White corn is far preferable to yellow, 
and in the South is expressly cultivated for table use, and 
ground by water, not by steam power, as the latter mode 
destroys the sweetness and vitality of the grain. 

The same batter may be used in rings, which will give you 
corn muffins, or on the griddle, which are the genuine corn 
cookies. This is the best recipe known for corn bread, and 
next to the old Virginia Corn Pone, stands unrivalled. 

VIRGINIA CORN PONE. 

Quadruple the quantities above. The material difference 
is in the baking;, as the pone requires a longer time, and then 
must stand, after baking, eight to ten hours in the oven 
(moderately warm). Wood embers and a Dutch oven are requi¬ 
sites to a perfect Virginia pone. 

THE FAMOUS ST. CHARLES INDIAN BREAD. 

Beat two eggs very light, mix alternately with them one 
pint of sour milk or buttermilk, one pint of fine Indian meal; 
melt one tablespoonful of butter, and add to the mixture ; dis¬ 
solve one tablespoonful of soda or saleratus in a small portion 
of the milk, and add to the mixture ; beat all hard, and bake in 
a quick oven. 

VIENNA ROLLS. 

Take two ounces compressed yeast, two quarts milk ; mix 
yeast in milk ; set sponge as for bread ; when the sponge is 


534 


VALUABLE SECRETS 


ready, add two quarts more milk, one and one half pounds but¬ 
ter, and make the dough ; let it get well proof, roll out and cut 
out with a square cutter ; then double one corner over, and roll 
up loose as you would paper ; make the end fast and bend 
into half-moon shape. 


GRAHAM BREAD. 

This is only for family use. It is known as dyspepsia 
bread. Make a sponge at night of one pint warm water, one 
and one fourth pints white flour, one half pint of yeast, pinch 
of salt; add in the morning one half pint Indian meal, one half 
pound white sugar, one teaspoonful soda ; dissolve in one half 
gill boiling water ; scald in gradually as much graham flour as 
you can stir in ; put the dough in a pan and let it raise until 
very light; then bake. This bread will not keep fresh long, 
but it is very good bread. 

BUCKWHEAT CAKES. 

Take two quarts water, blood warm, one half pint brewer’s 
yeast, make a thin batter, let them rise as far as they will come, 
then add three fourths of a teaspoonful of carbonate of soda, 
dissolved in a little water, then fry them as quick as you like. 

PANCAKES. 

Add enough flour to one quart of sour milk to make a rather 
thick batter. Let it stand over night, and in the morning add 
two wellbeaten eggs, salt, and half a teaspoonful of soda dis¬ 
solved in one tablespoonful of warm water. Bake immediately. 

BUCKWHEAT CAKES. 

One quart of buckwheat flour and half a pint of Graham 
meal. Mix with lukewarm water into a batter; stir in a tea¬ 
cupful of good yeast sponge or a half cent’s worth of baker’s 
yeast; mix in an earthern or stone vessel, and set over night 
in a warm place to rise. If the temperature and* yeast have 
been just right, the batter will be light and sweet, and not need 
soda. It should be considered a mistake when the ferment 
needs neutralizing, and care taken to set cooler, or correct the 
yeast. 

GRAHAM GRIDDLE CAKES. 

Into one pint of Graham flour and a half pint of Indian 
meal, mix thoroughly two teaspoonfuls of cream yeast and a 
half teaspoonful of salt ; beat up well one egg, and mix with 


KNOWN TO GOOD COOKS. 


535 


one pint cold water, into which mix thoroughly the flour as 
prepared, and fry at once. 

HOW TO BOIL, FRY, ROAST, ETC. 

All the essential operations in cookery are comprised in 
baking, boiling, broiling, frying , roasting, stewing, simmer¬ 
ing, and seasoning ; the rest are all fancy, though the French 
have what they call braising, in which they have a fire both 
above and under the braising-pan ; and sauteing, which is fry¬ 
ing in a very small quantity of butter or fat. 

In baking meats or fish, it is important not only to keep 
the bottom of the pan covered with broth or water, but to 
place a piece of buttered paper over the object in the pan, 
which keeps the top moist and juicy, and acts as a self-baster. 
Soyer recommends in using dishes for the oven, if of metal, 
that they may be made of galvanized iron, and to have sepa¬ 
rate ones for meat and fish. 

In boiling meats it is the general practice to put all, 
whether fresh or salted, into nearly boiling water, and from 
those that are very salty, careful cooks throw off the first 
water, and fill up again with boiling water. But the modern 
theory is that fresh meat, if intended for soup, should be put 
into cold water, and if not intended for soup, into boiling 
water ; and that salt meat should be put into warm, or, if 
very salt, into cold water, in order that by its slow cooking 
the salt may be extracted. After the water has boiled up 
rapidly, the pot should be drawn back, and its contents al¬ 
lowed to simmer gently. Simmering is simply slow boiling. 

Always boil cabbages in two waters, and to prevent the 
disagreeable odor which arises from boiling cabbages, cut the 
head in half, and pour boiling water on it before cooking. 

In boiling peas and potatoes do not bury them in water, 
nor allow them to remain in water after they are done. 

In broiling, it is important to grease the bars of the grid¬ 
iron first, and have the fire brisk and clear. A layer of coke 
or charcoal over a pretty strong fire is a good plan. There is a 
great difference of opinion among professional cooks, whether 
in broiling a beefsteak it should be turned only once, or often; 
but the weight of authority is in favor of frequent-turning. 
Soyer says, “My plan is to turn it often, and my reason is, 
that, if turned but once, the albumen and fibrine of the meat 
get charred, and the heat throws out the osmazome, or gravy, 
on the upper side, which, when turned over, goes into the 
fire; by turning it often, so as at first only to set the outside, 


536 


VALUABLE SECRETS 


the gravy goes into the center, and it becomes evenly done 
throughout. As regards the thickness of the meat to be 
broiled, that depends on the intensity of the fire (three-quar¬ 
ters of an inch is a good thickness for rump steak), but the 
quicker the better, and also the sooner it is eaten after taken 
from the fire the better.” 

Broiling and roasting are essentially the same, though, 
properly, roasting is done before the fire, and broiling over 
the fire. 

Frying , as understood by professional cooks, is to immerse 
the article in boiling grease ; in other words, they take a pan, 
say six inches deep, nearly fill it with fat, and when boiling, 
insert in this the article to be fried, so that it is completely 
covered with the fat. “Those articles to be fried,” says 
Soyer, “are generally those that have a coating of materials 
(such as bread crumbs and batter), which are quickly carbon¬ 
ized, and thus form a crust, which prevents the grease penetrat¬ 
ing, concentrates the liquids, and preserves the flavor of the 
article; the carbonization once effected, the fire should be 
immediately moderated, particularly if the article is large, in 
order that the interior may become properly solidified. All 
articles properly fried are generally much liked, as they are 
agreeable to the eye, and afford a pleasing variety.” 

Cooks in this country, however, understand by frying what 
the French call sauteing / that is, cooking an article in a shal¬ 
low pan, with a small quantity of fat, one side at a time. The 
secret of doing this well consists in doing it quickly, to keep 
the gravy and succulence in the meat, which a slow process 
would nullify, and is of course confined to small articles of 
food. 

It is important in frying that the pan be perfectly clean, 
that the oil or drippings be sweet and fresh, and that the fat 
be boiling before the meat or fish is put into it. A good way 
to test the heat of your fat is to throw a little bit of bread into 
the pan : if it fries crisp, the fat is of the right heat; if it 
burns the bread, it is too hot. When the articles are done, 
care must be taken to drain all the fat from them most 
thoroughly. 

Tim grand point in frying is to get the boiling fat to seize 
the article fried , i. e ., to form a brown crust all over its sur¬ 
face at the very instant of immersion. The seizing cannot 
take place unless the fat has been over a sharp fire a sufficient 
time. When once the seizing is properly effected, the pan 
may be raised or withdrawn a little, to let the article cook 


KNOWN TO GOOD COOKS. 


537 


through without burning outside. Articles properly fried are 
not greasy, while badly fried things are the reverse. A well- 
fried fish will hardly soil a napkin ; potatoes properly fried 
may be eaten like a biscuit, without soiling the fingers. 

Careful cooks save their frying fat and use it repeatedly, 
keeping that used for meats and fish in separate jars. Eco¬ 
nomical cooks seldom buy fat; generally there is enough left 
from skimming broth, sauces, and gravies for every purpose. 
When they do make it, they use beef suet, the part around the 
kidneys, or any kind of fat, raw or cooked ; chop it fine, boil 
for fifteen minutes, skim well, strain, and put into stone jars. 
This fat, for frying, it is claimed, is better than lard, and it 
does not fly over the pan like lard. 

In roasting meats, slow roasting, like slow boiling, is the 
best. The more meat is basted, the less time it will require to 
roast. When the meat is half done, the fire should be stirred 
to burn brightly and clearly for browning. Nearly all the 
writers on cookery think fifteen minutes for each pound is a 
proper time to allow in roasting, but a great deal depends 
upon the nature of the fire and the meat. A good cook will 
be particular to place a pan so as to catch the dripping. 

Yeal, fowls, and rabbits, when roasted, should always be 
covered with bacon fat, and then be well floured before putting 
to the fire ; by so doing, all the juices of the meat or poultry 
are kept in, and it does not become dry. One of the secrets of 
the excellence of French cookery is to cut up shreds of bacon, 
and tie them around the article to be roasted. 

In stewing , it is necessary to have a moderate fire, and as 
even as possible. A brisk fire causes the steam to evaporate, 
and this steam is the flavor of the article stewed. Soyer says 
stewing should be done slowly, the pan partly uncovered and 
frequently skimmed. 

In seasoning , the senses of tasting and smelling must be 
employed, and the art consists in so proportioning the flavors 
that no one may predominate or be tasted more than another. 
Consult, in seasoning, the tastes of those for whom you cook 
rather than your own. Be moderate in the use of salt; for it 
is easy to add salt to a dish which is too fresh, but if once 
made too salt, it cannot be remedied. 

Beef and mutton are best when rather underdone; but 
pork, veal, poultry, beefs tongue, tripe, and young meats 
generally, must "be thoroughly well cooked. Vegetables, 
when not sufficiently cooked, are exceedingly unwholesome 
and indigestible. 


538 


VALUABLE SECRETS 


Wash greens carefully, first in warm water, to remove dirt 
and insects, and then plunge them into cold water, which will 
immediately restore their crispness. 

For all vegetables, have plenty of boiling water and salt. 
Make them boil up very quickly. Take all greens out of the 
water the instant they are done. Mash all vegetables with a 
wooden spoon. 


HOW TO BOIL POTATOES, 

To be able to boil a potato perfectly is one of the tests of a 
good cook, there being nothing in the whole range of vegetables 
which is apparently so difficult to accomplish. Like the mak¬ 
ing of good bread, nothing is simpler when once learned. A 
good boiled potato should be white, mealy, and be served very 
hot. If the potatoes are old, peel thinly with a sharp knife ; 
cut out all spots, and let them lie in cold water some hours be¬ 
fore using. It is more economical to boil before peeling, as the 
best part of the potato lies next the skin ; but most prefer them 
peeled. Put on in boiling water, allowing a teaspoonful of salt 
to every quart of water. Medium sized potatoes will boil in 
half an hour. Let them be as nearly of a size as possible, and, 
if small and large are cooked at the same time, put on the large 
ones ten or fifteen minutes before the small. When done, pour 
off every drop of water ; cover with a clean towel, and set on 
the back of the range to dry for a few minutes before serving. 
The poorest potato can be made tolerable by this treatment. 
Never let them wait for other things, but time the preparation 
of dinner so that they will be ready at the moment needed. 
New potatoes require no peeling, but should merely be well 
washed and rubbed. 

IRISH METHOD OF BOILING POTATOES. 

An English attorney used to say that a woman who could 
boil potatoes and melt butter well was a good cook, and he 
never required any other proof of the capabilities of a cook. 

The Irish, with whom potatoes are the national diet, may 
reasonably be supposed to know the best method of cooking 
them. This is their process : — 

The potatoes, after being washed, are put into a cast-iron 
pot of cold water, slightly salted, which is placed on the 
fire. When the water boils, a small quantity of cold water 
is added to check the boiling ; this is once or twice repeated. 
When the potatoes are done, or nearly done, the water is 
poured away from the potatoes, which are subjected to the 


KNOWN TO GOOD COOKS. 


539 


fire to let the steam evaporate and make them mealy. They 
are served up in the usual way. During the meal only a por¬ 
tion of the potatoes are put on the table at a time, and before 
it is finished, you will have two or three supplies, of hot pota¬ 
toes, the last being better than the first, for those at the bottom 
of the pot become partially roasted. 

Potatoes should be boiled with just enough water to cover 
them. Old potatoes are best steamed ; new ones boiled. 

BAKED POTATOES. 

Potatoes are either baked in their jackets, or peeled ; in 
either case they should not be exposed to a fierce heat, 
which is wasteful, inasmuch as thereby a great deal of the 
vegetable is scorched and rendered uneatable. They should 
be frequently turned while being baked, and kept from touch¬ 
ing each other in the oven or dish. When done in their skins, 
be particular to wash and brush them before baking them. 
If convenient, they may be baked in wood-ashes, or in a Dutch 
oven in front of the fire ; serve them in a damask napkin. When 
pared, they should be baked in a dish, and fat of some kind 
added to prevent their outsides from becoming burnt; they 
are ordinarily baked thus as an accessory to baked meat. 

BAKED POTATOES IN HASTE. 

Well wash some medium-sized potatoes, but do not peel 
them ; put them into plenty of boiling water, boil them quickly 
for a quarter of an hour, drain them, and put them into a pretty 
hot oven till their skins are perfectly well browned ; if the 
oven be of the right heat, five minutes’ baking will be enough ; 
press them a little so as to make them as mealy as possible 
inside, envelop them in a damask napkin, and serve hot. 
When baked potatoes are ordered upon a short notice for 
supper, this expeditious manner of doing them may be re¬ 
sorted to, and the result be a dish of potatoes dressed in one 
third of the time required in the usual way. 

HOW TO COOK PORK AND BEANS. 

Pork and beans have long been a favorite article of food 
in New England. This dish is made, according to Professor 
Blot, as follows : — 

Soak a quart of beans, if old, for twenty-four hours in cold 
water, then boil gently till tender. Never put any salt to boil 
dry beans, but as soon as boiled tender, drain them. Cut in 



540 


VALUABLE SECRETS 


dice about half a pound of bacon, and put it into a saucepan on 
the fire ; when about half fried, add the beans, mix and stir 
for one minute, then put into a warm oven for twenty minutes, 
stirring occasionally ; when done, sprinkle over it some parsley 
chopped fine, pepper and salt to taste if not salt enough. 

Another Method. — Two quarts of middling-sized white 
beans, two pounds of salt pork, and one spoonful of mo¬ 
lasses. Pick the beans over carefully, wash, and add a gal¬ 
lon of boiling hot soft water ; let them soak in it over night. 
In the morning put them into fresh water, and boil them gently 
till the skin is very tender and about to break. Take up dry 
and put them into your dish ; stir in your molasses, gash the 
pork, and put it down into the dish, so as to have the beans 
cover all but the upper surface ; turn in boiling water till the 
top is just covered ; bake with a steady fire four or five hours. 
Watch them, and add more water from time to time as it dries 
away. The molasses may be omitted. 

HOW TO FRY HAM AND EGGS. 

Cut thin slices, and take off the rind ; if very salt, pour hot 
water upon them, but do not suffer them to lie long in it, as 
the juices of the meat will be lost. Wipe them in a cloth ; 
have the spider ready hot, lay in the pieces, and turn them in 
a minute or two. They will cook in a very short time. The 
secret of having good fried ham is in cooking it quick, and 
not too much. The practice of cutting thick slices, and laying 
them in a cold spider and frying a long time, makes ham black 
and hard. It needs nothing added, but to be laid upon a hot 
covered dish. 

OMELETTE. 

Six eggs, one tablespoonful of flour, one cup of milk, a 
pinch of salt; beat the whites and yolks separately ; mix the 
flour, milk, and salt, add the yolks, then add beaten whites. 
Have a buttered spider very hot; put in. Bake in a quick oven 
five minutes. 

HOW TO BOIL EGGS. 

The ordinary way is to put them into a cup or saucepan of 
boiling water and boil steadily for three minutes, if you want 
them soft, and ten, if hard. But gourmands like them best if 
put into cold water, and left until it comes to a boil, which will 
be in about ten minutes. The inside, both white and yolk, 
will then be of the consistency of custard. 

Always drop hard-boiled eggs into cold water as soon as 
they are done, to prevent the yolks from turning black. 


KNOWN TO GOOD COOKS. 


541 


FRIED RASHERS OF BACON AND POACHED EGGS. 

Out the bacon into tliin slices ; trim and cut off the rind. 
Put it into a cold frying-pan — that is to say, do not place the 
pan on the fire before the bacon is in it. Turn it two or three 
times, and dish it on a very hot dish. Poach the eggs, and 
slip them on to the bacon without breaking the yolks, and 
serve quickly. Time, three or four minutes. Allow six eggs 
for three persons. 

BEEF STEW. 

Take a pound and a half of nice beef, and cut it into small 
pieces. Place in the bottom of your saucepan a layer of sliced 
potatoes, a few slices of onion, a pinch of pepper, one of salt; 
then a layer of meat, another layer of potatoes, onions, salt, 
and pepper, with a layer of meat, and continue in this way till 
you have disposed of all your meat; let the top layer be of 
potatoes, onions, and seasoning. Cover all with water, and 
let it stew for an hour and a half. 

CHICKEN PIE. 

Cut the chicken in pieces, and parboil for three quarters of 
an hour. Remove the chicken, and add to the water in which 
it is boiled a little salt, pepper, and a teacup of milk thickened 
with a tablespoonful of flour. Line a deep dish with nice 
paste, put in the chicken, and turn over it the gravy which you 
have prepared. Cover it with paste immediately, make a small 
hole in the center, ornament with strips of paste, and bake for 
forty-five minutes. 

SOYER’S RECIPE FOR GOOSE STUFFING. 

Take four apples, peeled and cored, four onions, four leaves 
of sage, and four leaves of lemon thyme not broken, and boil 
them in a stewpan with sufficient water to cover them ; when 
done, pulp them through a sieve, removing the sage and 
thyme ; then add sufficient pulp of mealy potatoes to cause 
it to be sufficiently dry without sticking to the hand ; add 
pepper and salt, and stuff the bird. 

A FARMER’S DAINTY DISH. 

Peel and slice thin potatoes and onions (five potatoes to one 
small onion), take half a pound of sweet salt pork in thin slices 
to a pound of beef, mutton, or veal; cut the meat in small 
pieces, take some nice bread dough and shorten a little, and 
line the bottom of the stewpan with slices of pork, then a layer 


542 


VALUABLE SECRETS 


of meat, potatoes, and onions, dust over a little pepper, and 
cover with a layer of crust; repeat this until the stewpot is full 
— the size of the pot will depend on the number in the family; 
pour in sufficient water to cover, finish with crust. Let it sim¬ 
mer till meat, vegetables, etc., are done, but do not let it boil 
hard. Serve hot. This, we are assured by one who knows, 
is a dish fit to set before a king, or his peer — a farmer. 

GREEN CORN FRITTERS OR CAKES. 

Grate green corn from the cob, and allow an egg and a half 
for every cupful, with a tablespoonful of milk or cream ; beat 
the eggs well, add the corn by degrees, beating very hard, salt 
to taste, put a tablespoonful of melted butter to every pint of 
corn, stir in the milk, and thicken with just enough flour to 
hold them together — say a tablespoonful for every two eggs. 
You may fry in hot lard, as you would fritters, or cook upon a 
griddle, like batter cakes. Eaten at dinner or breakfast, these 
always meet with a cordial welcome. 

A CLAM-CHOWDER. 

Clam-chowder is made in a hundred different ways, but it 
is generally admitted that the boatmen on the Harlem River 
make the best: — 

Put into a pot some small slices of fat salt pork, enough to 
line the bottom of it ; on that a layer of potatoes, cut in small 
pieces ; on the potatoes a layer of chopped onions ; on the 
onions a layer of tomatoes in slices, or canned tomatoes ; on 
these a layer of clams, whole or chopped (they are generally 
chopped), then a layer of crackers. Season "with salt and 
pepper, and other spices if desired. Then repeat this proc¬ 
ess, layer after layer, in above order, seasoning each, until 
the pot is nearly full. When the whole is in, cover with 
water, set on a slow fire, and when nearly done, stir gently, 
finish cooking, and serve. 

When done, if found too thin, boil a little longer ; if found 
too thick, add a little water, give one boil, and serve. 

Fisli-chowder is made exactly as clam-chowder, using fish 
instead of clams. 


CLAM-BAKE. 

The experienced Harlem River clam-baker, Tom Riley, is 
the authority for the following recipe : — 

Lay the clams on a rock, edge downward, and forming a 
circle ; cover them with fine brush ; cover the brush with dry 


KNOWN TO GOOD COOKS. 


543 


sage ; cover the sage with larger brush ; set the whole on fire, 
and when a little more than half burnt (brush and sage), look 
at the clams by pulling some out, and if done enough, brush 
off the fire, cinders, etc. ; mix some tomato or cauliflower 
sauce or catsup with the clams, minus their shells ; add but¬ 
ter and spices to taste, and serve. 

Done in sand, the clams, on opening, naturally allow the 
sand to get in, and it is anything but pleasant for the teeth 
while eating them. 

TO COOK ONIONS WITHOUT SMELL. 

Select those that are alike in size and not very large. Boil 
half an hour, and pour oft’ the water. The offensive oil is 
thus liberated by the heat, and most of it goes with the water. 
Now make a dressing by adding a lump of butter the size of 
an egg to a pint of milk ; put in a little chopped parsley and 
a bit of mace. When it boils, put in the onions, and let them 
steam slowly until done. When you take them up, open the 
top of each, and drop in a small lump of butter ; eat while 
warm, and you need have no misgivings about your breath ; 
for thus dressed, they are as mild as baked apples, and far more 
nutritious. 

MSS. LYMAN’S METHOD OP COOKING 
SALT MACKEEEL. 

Soak for two days, after coming out of the brine, in cold 
water. Lay in a small tub, with the flesh side down , and 
change the water several times. Just before cooking, lay it 
in a shallow vessel, and cover with hot milk. The effect of 
the milk is to remove the strong taste so unpleasant when this 
dish is carelessly cooked. Take out of the milk, pour water 
over it to rinse, and wipe dry with a napkin. Then lay in a 
wire gridiron and broil in the same manner as fresh shad or 
fresh mackerel, and eat with lemon juice for sauce. 

HOW TO PRESERVE FRUITS AND VEGETABLES. 

Potatoes should be put into the cellar or a cool, dark place 
as soon as they are dug. They are injured by being exposed 
to the sun or air or frost. Some housekeepers keep them in 
barrels, and have sods laid over them. Others lay them in 
heaps in the cellar, and cover them with mats, or bury them 
in sand or earth. Others, again, dip them for a minute or two 
into boiling water, and after they are dried, put them into sacks. 
This is to destroy the germs, and is a valuable discovery. To 


VALUABLE SECRETS 


544 

prevent them from sprouting in the spring, turn them out on 
the cellar floor. To thaw frozen potatoes, put them into hot 
water. 

Cabbages may be kept by burying them in sand, with the 
roots upward. But the best way to keep them through a 
severe winter is to leave about ten inches of the stem at¬ 
tached to them, and scoop out the pith to the extent of an 
inch. Suspend the cabbages by means of a cord tied around 
the stem, so that the portion from which the pith was taken 
remains uppermost, which regularly fill every morning with 
fresh water. 

Celery should be buried in sand, and turnijps and beets 
should be put in a dry part of the cellar. 

Apples should remain out-of-doors, in barrels, until the 
weather becomes cold. They should pot be headed up imme¬ 
diately after having been gathered, as a moisture accumulates 
upon them, which causes decay. When brought in, set them 
in a back room until the weather requires that they shall be 
put into the cellar. A linen cloth laid over them will suffice 
until very cold weather. Many good housekeepers prefer not 
to have apples headed up at all. There is an advantage in 
being able to pick them over several times during the winter, 
as one decayed apple may injure all its neighbors. If they 
are moist, wipe them. If frosted, put them into cold water. 

Onions keep best spread out over the floor. 

Parsnips should be buried in a pit in the garden, and in 
very cold climates not opened until March or April. 

Squashes should be kept in a dry place, and as cold as may 
be without freezing. 

Herbs should be gathered on a dry day, and when they are 
just beginning to bloom, as they are then in their perfection. 

Medicinal herbs should be dried, put up in paper bags, 
and labelled. The leaves of those used in cooking should be 
pounded, sifted, and put into labelled boxes or stoppered bot¬ 
tles. 

Herbs retain their virtue best if dried by artificial heat. 
The warmth of an oven, a few hours after the bread has been 
taken out of it, is sufficient. 

TO NEUTRALIZE THE ACID IN FRUITS. 

A large quantity of the free acid which exists in rhubarb, 
gooseberries, currants, and other fruits, may be judiciously 
corrected by the use of a small quantity of carbonate of soda , 
without the least affecting their flavor. To an ordinary-sized 
pie or pudding take as much soda as, piled up, will cover 


KNOWN TO GOOD COOKS. 


545 


a shilling, or even twice such quantity, if the fruit be very 
sour. If this little hint is attended to, many a stomach ache 
will be prevented, and a vast quantity of sugar saved, because, 
when the acid is neutralized by the soda, it will not require so 
much sugar to render the pie sweet. 

AN IMPROVED APPLE SAUCE. 

Take sweet cider, as soon as it comes from the press, boil 
it down nearly one half, then pare and quarter as many of the 
best sour apples as you wish to u do up,” cover them with the 
cider when boiling hot, and cook until well done, but not so 
as to lose their shape. Most of the cider will be absorbed 
by the apples ; what remains can be bottled for future use. 
When done, put into jars, and cover or cement. This makes 
not only a most delicious sauce, but it is also very healthful, as 
all the nourishment of the apples from which the cider is made 
is retained, while we lose the sharp, biting taste of the old 
apple butter made from boiled cider. 

APPLE SAUCE. 

Pare, core, and cut up a quart of apples ; add half a cup 
of water, boil them till tender, then add sugar and nutmeg 
to taste 

PUDDINGS. 

For boiled puddings a regular pudding-boiler, holding from 
three pints to two quarts, is best, a tin pail with a very tight- 
fitting cover answering instead, though not as good. For large 
dumplings a thick pudding-cloth — the best being of Canton 
flannel, used with the nap-side out—should be dipped into hot 
water, and rung out, dredged evenly and thickly with flour, and 
laid over a large bowl. From half to three-quarters of a yard 
square is a good size. In filling this, pile the fruit or berries on 
the rolled-out crust, which has been laid in the middle of the 
cloth, and gather the edges of the paste evenly over it. Then 
gather the cloth up, leaving room for the dumpling to swell, 
and tie very tightly. In turning out, lift to a dish; press all 
the water from the ends of the cloth ; untie and turn away from 
the pudding, and lay a hot dish upon it, turning over the pud 
ding into it, and serving at once, as it darkens or falls by 
standing. 

In using a boiler, butter well, and fill only two thirds full 
that the mixture may have room to swell. Set it in boiling 
water, and see that it is kept at the same hight, about an inch 
from the top. Cover the outer kettle that the steam may be 

35 


546 


VALUABLE SECRETS 


kept in. Small dumplings, with a single apple or peach in 
each, can be cooked in a steamer. Puddings are not only 
much more wholesome, but less expensive than pies 

APPLE DUMPLINGS. 

Make a crust, as for biscuit, or a potato-crust, as follows : 
Three large potatoes, boiled and mashed while hot. Add to 
them two cupfuls of sifted flour and one teaspoonful of salt, 
and mix thoroughly Now chop or cut into it one small cupful 
of butter, and mix into a paste with about a teacupful of cold 
water. Dredge the board thick with hour, and roll out, thick 
in the middle, and thin at the edges. Fill, as directed, with 
apples pared and quartered, eight or ten good-sized ones being 
enough for this amount of crust. Boil for three hours. Turn 
out as directed, and eat with butter and syrup or with made 
sauce Peaches pared and halved, or canned ones drained 
from the syrup, can be used. In this case, prepare the syrup 
for sauce. Blueberries are excellent in the same way. 

A RECIPE FOR INDIAN PUDDING. 

Three and a half pounds of corn (Indian) meal and a hand¬ 
ful of salt, one teaspoonful or not, we would prefer not, of 
carbonate of soda Mix well, and pour over it a sufficient 
amount of boiling water to soften the whole, then pour on a 
quart of cold water ; sprinkle over it three quarters of a pound 
of dry hour, and stir it well. Divide into five puddings ; put 
each into a floured cloth, tie tight, put in boiling water, and 
boil three hours ; eat it hot, or cold, or fried. It is said that 
this will give a family of twelve persons two hearty meals, at a 
cost of twenty-five cents. It is eaten with syrup. 

BOILED RICE. 

No. 1. — Select good, plump, unbroken grains , after wash¬ 
ing, pour into about eight parts of water. Let it boil rapidly 
until the kernels are thoroughly softened. Then strain off the 
water through a colander. This is the method commonly em¬ 
ployed in India, where this article of food is called bhat. " The 
water may be saved, and used for all purposes for which rice 
water is serviceable. 

No. £. — Some recommend soaking the rice an hour or two 
in cold water before boiling. Then boil twenty minutes, stir¬ 
ring very little; and afterward place it where it will simmer 
for a half hour longer When this method is followed, as lit- 


KNOWN TO GOOD COOKS . 


547 


tie water as possible should be employed, so that the rice may 
merely steam at the last. 

Raisins previously soaked in cold water for several hours 
are a great addition to boiled rice. 

TO MAKE A RICE PUDDING WITHOUT EGGS. 

Wash a half pound of rice, and put it into a broad, shallow 
tin pan holding four quarts, with a large teacupful of sugar 
and a half teaspoonful of salt. Fill the pan up with milk, 
fresh from the cow is best, and set in the oven or stove to 
bake, stirring it occasionally, and trying the rice. When the 
latter is soft, and begins to thicken the milk, the pudding is 
done. If it boils too long,-or there is too much rice in it, it 
will be too thick to be good. 

FARMER’S RICE. 

Take a quart of milk, and put it on to boil in a pot of suf¬ 
ficient size. Mix two eggs thoroughly in a pint of flour, and 
when the milk has begun to boil, sprinkle this into the milk, 
and stir constantly. When well boiled, transfer to a deep 
dish, and make it very sweet with brown sugar. Grate some 
nutmeg over the surface. 


OATMEAL. 

Take one part rolled oatmeal and three parts water ; set in¬ 
side a double boiler, and let boil from three to four hours. 
At the Sanitarium, oatmeal is usually allowed to cook all night.* 

CRACKED WHEAT. 

For a quart of the cracked grain have two quarts of water 
boiling in a smooth iron pot over a quick fire ; stir in the wheat 
slowly ; boil fast and stir constantly for the first half hour of 
cooking, or until it begins to thicken and “ pop up ; ?1 then lift 
from the quick fire, and place the pot where the wheat will cook 
slowly for an hour longer. Keep it covered closely, stir now 
and then, and be careful not to let it burn at the bottom. 

POVERTY PUDDING. 

Soak your bread in milk the night before using ; when 
ready, butter your pudding dish, and place in a layer of the 
bread. Have a dozen apples pared and sliced, and place a 


"By far the best oatmeal for table use is made by a new process of rolling or 
crushing, manufactured by the Shumacher Milling Co., Akron, O. 



548 


VALUABLE SECRETS 


layer of apples on the bread, another layer of bread, then of 
apples, and so on, till your dish is filled ; let the last layer be 
bread, and bake it an hour. To be eaten with sauce. 

BAKED APPLE PUDDING. 

Six apples well stewed, quarter of a pound of butter, half 
of it stirred-into the apple while hot, and sugar to your taste. 
When cold, add six eggs, well beaten, to the apple. 

Pound and sift six crackers, butter your dish, and put in a 
layer of cracker, and a layer of your prepared apple, and thus 
until you have filled your dish ; let the cracker be the upper 
layer, and put the remainder of your butter in small bits upon 
it. Bake in two shallow dishes for half an hour. 

MBS. KNIGHT’S BAKED INDIAN PUDDING. 

Place a quart of milk to boil, butter a deep earthen dish, 
and on the bottom place a teaspoonful of salt. ITave your 
meal ready sifted, and when your milk boils, turn it into the 
dish, and stir one way, as fast as possible, a large cup of meal 
into it, then add a tablespoonful of butter, one of cinnamon, 
a cup of molasses, and after stirring well, let it stand till per¬ 
fectly cold. When you place it in the oven, turn a half pint 
of milk on the top of the pudding without stirring it, and let 
it bake three or four hours, moderate fire. It should be taken 
from the oven two hours before it is used, that the whey may 
cool, which makes a most delicious jelly. It is best to be 
made over night, and put into the oven the first thing in the 
morning. 

TAPIOCA PUDDING. 

To one quart of milk add eight tablespoonfuls of tapioca ; 
place it in a deep dish or pail, and set it in a kettle of boiling 
water till it thickens ; then stir in two tablespoonfuls of but¬ 
ter till it has melted, and put the whole to cool. When cool 
enough, add four eggs, a little cinnamon, four tablespoonfuls 
of sugar, white, and a glass of wine. Turn the whole into a 
pudding dish that has a lining of pastry, and bake immediately. 

MBS. EATON’S APPLE PUDDING. 

Pare and chop fine some of the best cooking apples; butter 
a pudding dish, cover the bottom and sides half an inch thick 
with grated bread and small lumps of butter, then add a layer 
of apple, with sugar sprinkled and nutmeg grated over, another 
layer of crumbs and butter, and a layer of apples, until the 


KNOWN TO GOOD COOKS. 


540 


dish is filled, and pour over the whole a cup of milk, and bake 
it. Eaten with sauce. 

BREAD PUDDING. 

To one loaf of bread, well grated, pour two quarts of boiled 
milk or cream ; four eggs ; a quarter of a pound of white sugar ; 
flavor to the taste (mace is a very good flavor), and bake an 
hour. If the boiled milk is poured upon pieces of stale bread 
and left standing two hours, they can be mashed and freed 
from lumps with the hand before putting in the eggs. Dried 
currants, that have been well washed and swelled in lukewarm 
water, or raisins, will be a good addition to this pudding. If 
made with crackers, it will be still more delicate. Cold sauce 
may be eaten with it, or fruit sauce, if no fruit is put into the 
pudding. 

GRAHAM BIRD’S-NEST PUDDING. 

Is made by laying in a deep dish nice quartered apples, and 
pouring over them a thin batter made of flour ; one tea-cup of 
sour milk, and about one third of a teaspoonful of soda. Bake 
in a moderate oven till the apples are thoroughly cooked. 

DELMONICO PUDDING. 

Three tablespoonfuls cornstarch ; one quart boiling milk ; 
three eggs, whites and yolks separated. Mix yolks with corn¬ 
starch and add milk gradually. Let it boil. Beat whites to 
stiff froth, sweeten. Put cornstarch into pudding-dish, cover 
with frosting and set into an oven to brown. To be eaten cold. 

SAGO PUDDING. 

One dozen tart apples ; one and a half cups of sago ; soak 
the sago till soft; peel and core the apples, and place in a dish; 
fill the apples with sugar; pour the sago over, and bake till the 
apples are cooked. 

INDIAN PUDDING. 

Two tea-cups of cornmeal; half a cup of superfine flour; 
one cup of syrup ; half a teaspoonful of salt. Scald three 
quarts of milk, and stir into the above. Let it stand half an 
hour—stir it again. Bake quickly until if boils, then slowly 
about two hours. Extra good. 

GREEN CORN PUDDING. 

A most delicious accompaniment to a meat course. Take 
one quart of milk, five eggs, two tablespoonfuls melted butter, 


550 


VALUABLE SECRETS 


one tablespoonful white sugar, and a dozen large ears green 
corn ; grate the corn from the cob ; beat the whites and the 
yolks of the eggs separately ; put the corn and yolks together, 
stir hard and add the butter, then the milk gradually, beating 
all the while, next the sugar, and a little salt, lastly the whites. 
Bake slowly at first, covering the dish for an hour ; remove the 
cover, and brown nicely. 

APPLE PUDDING. 

A loaf of stale bread, steamed twenty minutes before dinner, 
sliced, spread with stewed apple and a little butter, strewn 
with sugar and browned lightly in a quick oven, makes as good 
a pudding as any one would like, with either hard or liquid 
sauce. 

APPLE DUMPLINGS. 

No. 1 .—Make a crust of graham flour and cornmeal, two 
parts of the former to one part of the latter. Boll one fourth of 
an inch thick. Select, and pare and core without dividing, a 
number of nice, ripe, sub-acid apples. Fill the center with 
chopped dates or raisins, and envelop in the crust. Bake until 
both fruit and crust are well cooked. They require a quick oven 
at first, but the heat should be moderated after the crust is 
browned. 

No. < 2. — Make a batter as for gems, and with it cover the 
bottom of a patty pan to the depth of a quarter of an inch or a 
little more. Lay in half of a ripe, sub-acid apple which has 
been previously pared and cored. Cover with batter, and bake 
as directed in the preceding recipe. 

THE QUEEN OP PUDDINGS. 

One and a half cups of white sugar, two cups fine dry 
bread-crumbs, five eggs, one tablespoonful of butter, vanilla, 
rose-water, or lemon flavoring, one quart fresh rich milk, and 
one half cup jelly or jam. 

Rub the butter into a cup of sugar, beat the yolks very 
light, and stir these together to a cream. The bread-crumbs, 
soaked in milk, come next, then the flavoring. Bake in a 
buttered pudding dish — a large one and but two thirds full — 
until the custard is “set.” Draw to the mouth of the oven, 
spread over with jam or other nice fruit conserve. Cover this 
with a meringue made of the whipped whites and half a cup 
of sugar. Shut the oven, and bake until the meringue begins 
to color. Eat cold, with cream. You may, in strawberry 


KNOWN TO GOOD COOKS. 


551 


season, substitute the fresh fruit for preserves. It is then 
truly delightful. 

AN ELEGANT BREAD PUDDING. 

Take light white bread, and cut it in thin slices. Put into 
a pudding mold a layer of any sort of preserve, then a slice 
of bread, and repeat until the mold is almost full. Pour 
over all a pint of warm milk in which four beaten eggs have 
been mixed; cover the mold with a piece of linen, place it 
in a saucepan with a little boiling water, let it boil twenty 
minutes, and serve with pudding sauce. 

PASTE FOR PIES. 

Sift together equal parts of graham grits and white flour 
(graham flour will do if the grits are not obtainable, but the 
grits will produce a more crisp and tender crust), and wet with 
very cold , thin sweet cream or rich milk. Have the cream and 
flour both as cold as possible, — the colder the material the 
more crisp the paste, — and mix together very quickly and 
lightly into a stiff dough. Do not knead at all, but gather the 
fragments lightly together, roll out at once, fill and bake as 
quickly as possible, since much of the lightness of the crust de¬ 
pends upon the dispatch with which the pie is gotten into the 
oven after the materials for the crust are thrown together. 
The filling should always be in readiness before beginning the 
preparation of the crust. If for any reason it is necessary to 
defer the baking after the crust is made, place it at once in the 
ice chest till needed. 

PIE FOR DYSPEPTICS. 

Four tablespoonfuls of oatmeal, one pint of water; let 
stand a few hours, or till the meal is well swelled. Then add 
two large apples, pared and sliced, a little salt, one cup of 
sugar, one tablespoonful of flour. Mix all well together and 
bake in a buttered pie-dish ; and you have a most delicious pie, 
which may be eaten with safety by the sick or well. 

PUMPKIN OR SQUASH PIE. 

Cut the pumpkin into small pieces ; take out the seeds and 
inside, but do not pare it. It must be a well-grown and thor¬ 
oughly ripened pumpkin, and not watery. Put the pieces into 
a sauce-pan with only a few spoonfuls of water, not more than 
four; cover close and let it cook gently so as not to scorch, 
until the water has all evaporated, and the pumpkin has cooked 


552 


VALUABLE SECRETS 


quite dry, and of a rich, dark, orange color. While hot, sift it 
through a coarse sieve. Season only as much as you are need¬ 
ing for the day. For one large pie, one egg, one tablespoonful 
of molasses, four tablespoonfuls of condensed milk, or enough 
of new milk to make it as thin as you wish ; or, if you have it, 
half milk and half cream, instead of condensed milk. Sugar 
to suit the taste. 

APPLE PIE (VERY NICE). 

Stew a dozen good-sized greenings ; when done, add a 
tablespoonful of butter, a cup of white sugar (more if you 
like them sweet), half a glass of rose water, and a grated 
nutmeg. Make and bake your paste as for cream pie, and fill 
with apple instead of cream. 

THE NICEST PIE EVER EATEN. 

Peel sour apples, and stew until soft and not much water 
left in them, then rub them through a colander; beat three 
eggs for each pie to be baked, and put in at the rate of one 
cup of butter and one of sugar for three pies ; flavor with 
nutmeg. Bake as pumpkin pies, which they resemble. 

STRAWBERRY SHORT-CAKE. 

Rub into a pint and a half of prepared flour one teacup 
of butter; beat one egg very light; add milk to make a soft 
dough ; divide into three parts ; roll out lightly, lay one portion 
on a pie plate or tin, sprinkle a little flour on the top, then 
add the second cake, a little flour on the top of that, and cover 
with the third. Bake quickly, but not too brown. Let the 
berries stand with sugar sprinkled over them till the cake is 
baked, then pull the thin portions of cake apart; spread half 
of the berries over the bottom cake, adding more sugar and a 
little butter; lay the second over them, and put on the remain¬ 
der of the berries, with more sugar and butter, placing the top 
cake over all. Put it into the oven for a few minutes to heat 
through, and send to the table. 

STRAWBERRY SHORT-CAKE. 

Take five pounds flour, two and one half pounds butter, 
three pints cream or milk; cream is best; add three ounces 
baking powder; roll about one half inch thick, and bake; 
when baked, cut in any shape desired; then split open, have 
the strawberries prepared with plenty of sugar and cream on, 
and fill the cake between the slices as thick as desired. 


KNOWN TO GOOD COOKS. 


553 


A very rich and fine strawberry short-cake may be made by 
using the following and the above. Put on your strawberries 
and sugar, then put on a thin sheet of sponge cake ; then on 
that put a layer of strawberries and sprinkle sugar on them, 
cover over with a batter of snow-ball, spread nice ; set in a 
cold oven to let the snow-ball batter get a little hard. 

POOR MAN’S POUND CAKE. 

Two cups of bread dough, one cup of sugar, one cup of 
butter, one egg, a teaspoonful of pearlash, with rose-wate v ac¬ 
cording to taste. 


GINGER POUND CAKE. 

One pint molasses, one half pound lard, one ounce soda, 
one half pound sugar, one half pint water, six eggs, one fourth 
ounce ginger, one sixth ounce cloves, two pounds and six 
ounces flour ; this makes a very fine small cake. 

SOFT GINGERBREAD. 

One quart molasses, one pound sugar, brown ; eight eggs, 
two ounces soda, one quart water ; put soda in water ; one half 
ounce ginger, one ounce allspice, five pounds flour. Put paper 
on a pan, and put this in the pan even all over. 

POUND CAKE NO. 1. 

The finest pound cake is made as follows : One pound but¬ 
ter (don’t have it too soft) ; one pound sugar ; rub light, add¬ 
ing ten eggs, two at a time ; then you must have it very light, 
which cannot be done unless you rub it well; the longer you 
rub it, is not the best; it must be worked light. While work¬ 
ing in summer, it is best to mix it in some large tin pan ; set 
on some broken ice ; when done, add one half teaspoonful 
ground mace and one pound flour. This is the best recipe for 
pound cake known ; but it can be spoiled by not rubbing light. 

DELICATE CAKE. 

Beat together the yolk of one egg, one cup of sugar, and 
one cup of thin sweet cream, until all of a foam; add a little 
grated lemon rind for flavoring; stir in slowly, beating briskly 
all the time, two cups of gluten flour. This cake contains no 
soda or baking powder, and to make it light it requires the in¬ 
corporation of as much air as possible. In order to do this, 
the beating must be continuous (any cessation will be likely to 


554 


VALUABLE SECRETS 


spoil the cake), not stirring round and round, but lifting the 
spoon in and out swiftly so as to make as many bubbles of air 
as possible. When all the flour is added, add lastly the well- 
beaten whites of two eggs, stirring only just sufficiently to mix 
them thoroughly through the whole, no more; turn at once 
into small sheet-iron tins, which have been previously oiled 
and warmed, and bake in a moderately quick oven. This cake, 
if made according to directions, will be very light and delicate. 
It will not puff up much above its first proportions, but will be 
light throughout. 

A nice cake may be prepared in the same manner with com¬ 
mon graham or even white flour, by the addition of a heaping 
tablespoonful of corn-starch sifted into the flour in the way in 
which baking-powder is ordinarily mixed with flour before us¬ 
ing. This may be baked in a loaf, but is best baked in hot 
gem irons. 

RAISED JELLY CAKE. 

Warm a cup of thin cream to blood heat; add one and a 
half cups of flour, a little salt if desired, one fourth of a cup of 
sugar, and one half a small cake of compressed yeast dissolved 
in a gill of thin cream, or a gill of liquid yeast. Set in a warm 
place, and let it rise till perfectly light. When well risen, add 
one half cup of sugar, mixed with one half cup of warm flour. 
Beat well, and set in a warm place to rise again. When risen 
a second time, add two eggs, whites and yolks beaten sepa¬ 
rately, and about one tablespoonful of flour. Turn the whole 
into three round baking tins which have been previously oiled 
and warmed, and placed where it will rise again for an hour, or 
until it is all of a foam. Bake quickly in a moderately hot 
oven. Spread with fruit jelly. 

This cake may be varied in innumerable ways. A gold and 
silver cake may be made of it by taking out one third of it when 
risen the second time, adding the yolks of the eggs to the one 
third, and the whites with some pulverized cocoanut to the 
other two thirds. Make two sheets of the white and one of the 
yellow. Allow them to become perfectly light before baking. 

When baked, place the yellow portion between the two white 
sheets, binding them together with a little frosting. This cake 
may be varied also by adding a half cup of Zante currants to 
the yellow portion, with the yolks of the eggs. 

COFFEE. 

Grind moderately fine a large cup of coffee ; break into it 
one egg with shell ; mix well, adding just enough cold water to 


KNOWN TO GOOD COOKS . 


555 


thoroughly wet the grounds ; upon this pour one pint boiling 
water ; let it boil slowly for ten or fifteen minutes, and then 
stand three minutes to settle; pour through a fine wire sieve 
into coffee-pot, which should be first rinsed with hot water. 
Coffee should be served as soon as made. At table, first rinse 
the cup with hot water, put in the sugar, then fill half full of 
hot milk, add your coffee, and you have a delicious beverage 
that will be a revelation to many poor mortals who have an in¬ 
distinct remembrance of and an intense longing for an ideal 
cup of coffee. If you have cream, so much the better ; and in 
that case, boiling water can be added either in the pot or cup 
to make up for the space occupied by milk, as above ; or con¬ 
densed milk will be found a good substitute for cream. 

HYGIENIC COFFEE. 

What is called hygienic coffee may be made from rye, 
corn, sweet potatoes, peas, beans, etc. It may be made by 
roasting these articles and treating them in about the same way 
that coffee is treated. As an occasional drink they are whole¬ 
some, and if well made, an agreeable beverage. 

NOVEL MODE OF MAKING COFFEE. 

Soyer strongly advises his readers to give a trial to coffee 
made in this way : — 

Put two ounces of ground coffee into a stewpan, which set 
upon the fire, stirring the powder round with a spoon until 
quite hot, when pour over a pint of boiling water ; cover 
over closely for five minutes, when strain it through a cloth, 
rinse out the stewpan, pour the coffee, which will be quite 
clear, back into it, place it on the fire, and when nearly boil¬ 
ing, serve with hot milk. 

It is well known that the Turks excel in making coffee. 
They never grind the berry, but beat or crush it with wooden 
pestles in mortars. When the pestles have been long used, 
they become precious, and are sold at high prices. 

Brillat Savarin says he determined to examine and test 
the question whether grinding or beating in a mortar pro¬ 
duced the best coffee ; and having taken equal weights of 
each, and treated them precisely alike, he found that the 
coffee that had been beaten in a mortar was far better than 
that which had been ground. Any one may repeat the ex¬ 
periment for his own satisfaction. 

Professor Blot says the following is the best method of 

making tea : — 


556 


VALUABLE SECRETS 


Warm the tea-pot, either by pouring boiling water in and 
emptying it, or by placing it on a corner of the range. Then 
put good tea into it (the quantity to be according to the 
strength and the quantity you want), and pour boiling water 
on the leaves, just enough to wet them ; leave thus about one 
minute, then pour on all the water you want. 

Let it steep no longer than six minutes , and not less than 
four minutes , before drawing it. If allowed to steep longer 
than six minutes, all the astringency of the tea is extracted, 
and it acts with bad effect on the nervous system, besides 
losing most of the aroma. 

HOW TO MAKE TEA. 

The first thing needed is a clean tea-pot; it is useless to 
try to make good tea in a rusty pot, or in one in which the 
leaves have l3een allowed to remain all night. The water 
should be boiling, but the tea itself should never boil. I wish 
these words could be painted on the wall of every hotel and 
restaurant kitchen in the United States. After the boiling 
water has been poured over the tea, set the tea-pot on an extra 
griddle on the back of the stove. All that is good in the tea 
will be gradually extracted from it; then when brought to the 
table, one may well echo De Quincey’s wish for an “eternal 
tea-pot,” though not inclined to follow his example of drinking 
it from eight o’clock in the evening until four o’clock in the 
morning. 

The most satisfactory steeper I ever used is an old-fashioned 
brown earthen tea-pot. This may be kept perfectly clean with 
almost no trouble. Whatever may be said of the hurtfulness 
of tea when immoderately used, a cup of the afternoon tea so 
frequently mentioned in novels and essays is an unpurchasable 
luxury. 

THE USE OF A HAW EGG. 

How often we hear women who do their own work say that 
by the time they have prepared a meal, and it is ready for the 
table, they are too tired to eat! One way to mitigate this evil 
is to take, about half an hour before dinner, a raw egg, beat it 
until light, put in a little sugar, flavor it, and drink it down. 
It will remove the faint, tired-out feeling, and will not spoil 
your appetite for dinner. Plenty of fresh air in the kitchen 
does a good deal to relieve this trouble, and you do not then 
take your dinner in “at the pores,” as Dickens’s old Joey de¬ 
clared he took in the wine. 


KNOWN TO GOOD COOKS. 


557 


TO CHOOSE EGGS. 

In fresh eggs, when held to the light, the white will look 
clear, and the yellow distinct; if not good, they will have a 
clouded appearance. 

When eggs are stale, the white will be thin and watery, and 
the yolk will not be a uniform color when broken ; if there is 
no mustiness, or disagreeable smell, eggs in this state are not 
unfit for making cakes, puddings, etc. 

Eggs for boiling should be as fresh as possible ; a new laid 
egg will generally recommend itself, by the delicate transpar¬ 
ency of its shell. 

BEEF TEA. 

Cut all the fat from a pound of fresh beef, then cut the lean 
meat into small dice-like pieces; add one pint of cold water to 
draw out the juices ; boil twenty or thirty minutes, skimming it 
carefully, then strain, and salt to taste. 

SOUP FOR AN INVALID. 

Cut in small pieces one pound of beef or mutton, or a part 
of both ; boil it gently in two quarts of water ; take off the 
scum, and, when reduced to a pint, strain it. Season with a 
little salt, and take a teacupful at a time. 

GRUEL. 

Mix a tablespoonful of cornmeal with a little cold water ; 
add a small pinch of salt, and stir it smoothly into a pint of 
boiling water, and let it boil, being constantly stirred for six 
or eight minutes. If sugar is desired, put it in with the cold 
meal and water, but add any flavor, as nutmeg or cinnamon, 
after removing it from the stove. Gruel should be very smooth, 
and should not have the faintest suspicion of scorch about it. 
Always serve it neatly. 

SPLIT-PEA SOUP. 

Take one eighth as many peas as the quantity of soup re¬ 
quired. Boil gently in a small quantity of water until soft 
enough to be rubbed through a coarse sieve or colander, or un¬ 
til they fall to pieces. Strain, add sufficient water to make the 
requisite amount of soup, and boil again. Thicken with graham 
flour, and boil again a few minutes. Either split or whole peas 
may be used if they are strained. The white marrowfat is the 
best, but the blue pea is also excellent. Some scald the latter, 
and turn off the water before cooking. 


558 


VALUABLE SECRETS 


Dry beans may be made into soup in the same manner, but 
double the quantity is required for the same amount of soup. 

CHICKEN BROTH. 

In one quart of water boil the dark meat of half a chicken, 
with a tablespoonful of rice or barley ; skim off the fat; use as 
soon as the rice is well done. When taken up, add a few nar¬ 
row strips of bread toasted — not too brown. 

TOMATO SOUP. 

Put one pint of canned or fresh tomatoes and one quart of 
water into a granite stew-pan. When boiling, thicken with 
three tablespoonfuls of graham flour mixed with cold water. 
Add one quart of milk, and stir until it boils ; this prevents cur¬ 
dling. Season to taste. Can be made in ten minutes. 

TOMATO SOUP. 

Scald and peel good, ripe tomatoes, add a little water, stew 
them one hour, and strain through a coarse sieve; stir in a lit¬ 
tle flour, or crumb in toasted biscuit, and then boil five min¬ 
utes. 

HOW TO MAKE GOOD BUTTERED TOAST. 

Take remnants of a loaf that have become too dry to be 
eaten as bread, dip them in warm water, place a slice of the 
bread upon the toasting-fork, about an inch from the sides, 
hold it a minute before the fire, then turn it, hold it before 
the fire another minute, by which time the bread will be 
thoroughly hot; then begin to move it gradually to and fro 
until the whole surface has assumed a yellowish-brown color, 
when again turn it, toasting the other side in the same man¬ 
ner ; then lay it upon a hot plate, spread a piece of butter, 
rather less than an ounce, over it, and cut into four or six 
pieces. Cut each slice into pieces as soon as buttered, and 
pile them lightly upon the plate or dish you intend to serve 
it on. 

This way you will find a great improvement upon the old 
system, as often, in cutting through four or five slices with a 
bad knife, you squeeze all the butter out of the upper one, 
and discover the under one, at the peril of its life, swimming 
in an ocean of butter at the bottom of the dish. 

CAUTIONS REGARDING THE USE OF MILK. 

While good milk is an excellent article of food for the 
young, the aged, and many invalids, it may be the means of 


KTTOWN TO GOOD COOKS. 


559 


spreading dangerous diseases. That which is sent to cities 
may have received infection from the air of the dairy-house, 
and in this way scarlet and typhoid fevers sometimes be propa¬ 
gated. But a greater source of danger is in the water that the 
dairyman mixes with it. If the water is pure, of course the in¬ 
jury lies only in the less amount of nourishment it contains; 
but if water is used from wells or springs not pure, then the 
danger is very great. In England numerous instances have 
come to light where a large number of families supplied by the 
same milkman have had typhoid fever, and on careful investiga¬ 
tion it was found that the dairyman had in these cases watered 
his milk from a well-pump in the yard, into which there was a 
slight leakage from a drain. Through this leak had oozed the 
poisonous germs that poisoned the milk, and carried that most 
dangerous malady into forty-seven families, destroying one 
hundred and sixty-five persons. Thanks to the spirit'of inves¬ 
tigation which sought and found the source of the contagion. 
Still another source of danger in the use of milk is where the 
child is nursed by a diseased mother, or one subject to fits of 
passion, or where the mother has been poisoned by food or 
medicine. We mention these things that all may be on their 
guard, and be able to avoid causes of disease that lurk in un¬ 
suspected and hidden places. 

A MILK DIET. 

Within a few years a milk diet has become a very popular prescription 
among physicians, they ordering patients to subsist on it for days or weeks 
at a time. In cases where the patient needs a good sustaining food with¬ 
out the risk of inflammatory action or excitement succeeding its use, a 
milk diet is perhaps the best regimen that can be chosen. This is espe¬ 
cially true in all diseases affecting the respiratory organs, inflammation of 
the stomach, bowels, kidneys, or bladder. It is of benefit in cases of hem¬ 
orrhage, gout, and diarrhea. In fevers it is much used. In convales¬ 
cence from smallpox, scarlet fever, measles, typhoid fever, milk is often very 
serviceable. I have found gems and milk very excellent after scarlet fever. 
Indeed, good home-made brown bread and milk is almost a perfect food, 
especially for feeble children suffering with scrofulous habit of body, 
mesenteric diseases, spinal affections, fits, taint of the blood. I even go so 
far as to say that all children would be the better for taking one meal of 
brown bread and milk daily, and feeble ones should use it three times a 
day. 

HOT MILK. 

Take nine parts of milk and one part of water, and beat to 
110° F. in a milk boiler. Sipping this slowly, the saliva com¬ 
bines with the milk, and this, with the added water, will prevent 
coagulation in the stomach ; hence will be taken up at once by 
the absorbents. This is valuable food in morning sickness of 


560 


VALUABLE SE CELTS 


pregnancy and for nursing women. It is also good in low 
fevers and nervous dyspepsia. 

The Medical Record, speaking of hot milk as a beverage, 
says : “Milk heated to much above 100° F. loses for the time 
a degree of its sweetness and density. No one who, fatigued 
by over-exertion of body or mind, has ever experienced the re¬ 
viving influence of a tumblerful of this beverage, heated as hot 
as it it can be sipped, will willingly forego a resort to it because 
of its having been rendered somewhat less acceptable to the 
palate. The promptness with which its cordial influence is felt 
is surprising. Some portion of it seems to be digested and ap¬ 
propriated almost immediately ; and many who now fancy they 
need alcoholic stimulants when exhausted by fatigue, will find 
in this simple draught an equivalent that shall be abundantly 
satisfying, and far more enduring in its effects.” 

OATMEAL MILK. 

I cannot help in this connection printing the following let¬ 
ter from one of my correspondents, regarding oatmeal milk for 
young children, which I am sure will help some mother to rear 
to health a child when she might otherwise fail. I may add, 
however, that it should not be used before the babe is three or 
four months old, and then a gradual substitute for the breast. 
She says : — 

“When my baby was five months old, for the sake of my 
own health I weaned him from the breast. I gave him cream 
and water, with a little sugar. In two weeks’ time his bowels 
were so constipated that I fully realized that some change must 
be made in the food. I therefore made oatmeal gruel by 
boiling oatmeal in about twice the usual quantity of water for 
an hour and a half or two hours. When properly cooked, I 
poured it through a fine sieve. The part which passed through 
was, when cold, of the consistency of jelly. Then, in a quart 
cup, I mixed one half pint of thin cream and oatmeal gruel — 
about one gill of each — added one teaspoonful of white sugar, 
and filled the measure nearly full of boiling water. This food 
he relished, and in every way it agreed with him ; and if there 
ever was a child that grew any faster than mine did when fed 
with oatmeal and milk, I think it would be a wonder. People 
would say: “How your baby grows,” and in the same breath 
(when I told what his food was) would say : c 4 Why, you’ll 
starve him ! ” But by putting in less water I found it was too 
hearty, causing him to vomit; and once in possession of the 
key to my child’s health, nothing turned me aside. 


KNOWN TO GOOD COOKS. 


561 

“ M T, chik l * s llow 11 year and a half old, his food is three 

very large, strong, and 
pounds, and in all the 
^en at the most trying 

time — warm weather. 

“That I am enthusiastic in regard to oatmeal milk should 
not seem strange, and I wish that, of the many mothers through¬ 
out the land, those who find it necessary to provide other than 
the natural food for their children would try my recipe. They 
would find doctors’ visits few and far between.” 

MILK PORRIDGE. 

Place over the fire equal parts of milk and water. Just be¬ 
fore it boils, add a small quantity of graham flour, oatmeal, or 
cornmeal, previously rubbed with water, and boil a minute 
longer. This recipe is not recommended as hygienic. 

RECIPE FOR GRUEL. 

One teacup oatmeal, two quarts of hot water. Boil two 
and a half hours. Strain through a fine sieve. 

I prefer this way to the plan of soaking the oatmeal in cold 
water, which I have tried, but find that the taste is not so 
pleasant. 

BUTTERMILK. 

Buttermilk, when sweet and fresh from the churn, is nutri¬ 
tious and wholesome. It contains about 88 per cent of water, 4 
of nitrogenous food, 3 of sugar, only a trifle of fat, and consid¬ 
erable mineral matter, by some estimated at over 5 per cent. 
There is also a small amount of lactic acid. As a heat-produc¬ 
ing food, it is poor. There are many forms of dyspepsia in 
which it will u set on the stomach” when hardly anything else 
will. Often in fevers this organ becomes rebellious from the 
effects of large amounts of medicine, and it is then a serious 
question how to nourish the patient.. In such cases, buttermilk 
is sometimes found to be the best food that can be given. 

In diabetes it may be employed as a chief article of diet to 
great advantage. Corpulent people who will not adopt the 
bread and fruit regimen and take much exercise, may use. 
buttermilk in preference to milk. It may be put into clean 
bottles and canned or sealed, as in preserving fruit, and kept 
for a long time. After a little, one becomes fond of the taste, 
and relishes it. It ought not to be allowed to stand till it is 
bitter before using. — Dr. Holbrook. 


parts milk and one part gruel. Tie is 
active, has twelve teeth, weighs thirty 
time has not lost an ounce of flesh, e 


36 


CHAPTER XXXII. 


INVALID COOKERY, 

RULES TO BE OBSERVED IN COOKING FOR INVALIDS. 

I ET all the kitchen utensils used in the preparation of inva- 
j lids’ cookery be delicately and scrupulously clean / if this 
is not the case, a disagreeable flavor may be imparted to the 
preparation, which flavor may disgust and prevent the patient 
from partaking of the refreshment when brought to him. 

For invalids, never make a large quantity of one thing , as 
they seldom require much at a time, and it is desirable that 
variety be provided for them. 

Always have something in readiness, — a little beef-tea, 
nicely made and nicely skimmed, a few spoonfuls of jelly, 
etc., — that it may be administered as soon, almost, as the 
invalid wishes for it. If obliged to wait a long time, the 
patient loses the desire to eat, and often turns against the food 
when brought to him. 

In sending dishes or preparations up to invalids, let every¬ 
thing look as tempting as possible. Have a clean tray-cloth laid 
smoothly over the tray; let the spoons, tumblers, cups and 
saucers, etc., be very clean and bright. Gruel served in a 
tumbler is more appetizing than when served in a basin or cup 
and saucer. 

As milk is an important article of food for the sick, in 
warm weather let it be kept on ice, to prevent its turning sour. 
Many other delicacies may also be preserved good in the same 
manner for some little time. 

If the patient be allowed to eat vegetables, never send them 
up under-cooked or half raw ; and let a small quantity only be 
temptingly arranged on a dish. This rule will apply to every 
preparation, as an invalid is much more likely to enjoy his 
food if small, delicate pieces are served to him. 

Never leave food about a sick room ; if the patient cannot 
eat it when brought to him, take it away, and bring it to him 

[ 562 ] 



INVALID COOKERY. 


563 


in an hour or two’s time. Miss Nightingale says : “To leave 
the patient’s untasted food by his side from meal to meal, in 
the hope that he will eat it in the interval, is simply to prevent 
him from taking any food at all. I have known patients 
literally incapacitated from taking one article of food after 
another by this piece of ignorance. Let the food come at the 
right time, and be taken away, eaten or uneaten, at the right 
time ; but never let a patient have 4 something always standing ’ 
by him, if you don’t wish to disgust him with everything.” 

Never serve beef-tea or broth with the smallest particle of 
fat or grease on the surface. It is better, after making either 
of these, to allow them to get perfectly cold, when all the fat 
may be easily removed ; then warm up as much as may be re¬ 
quired. Two or three pieces of clean whitey-brown paper laid 
on the broth will absorb any greasy particles that may be 
boating at the top, as the grease will cling to the paper. 

Roast mutton, chickens, rabbits, calves' feet or head, game, 
fish (simply dressed), and simple puddings, are all light food, 
and easily digested. Of course, these things are only partaken 
of supposing the patient is recovering. 

A mutton chop, nicely cut, trimmed, and broiled to a turn, 
is a dish to be recommended for invalids ; but it must not be 
served with all the fat at the end, nor must it be too thickly 
cut. Let it be cooked over a fire free from smoke, and sent up 
with the gravy in it, between two very hot plates. Nothing is 
more disagreeable to an invalid than smoked food. 

In making toast-and-water, never blacken the bread, but 
toast it only a nice brown. Never leave toast-and-water to 
make until the moment it is required, as it cannot then be 
properly prepared, — at least, the patient will be obliged to 
drink it warm, which is anything but agreeable. 

In boiling eggs for invalids, let the white be j ust set; if 
boiled hard, they will be likely to disagree with the patient. 

In Miss Nightingale’s admirable “Notes on Nursing,” she 
says: “You cannot be too careful as to quality in sick diet. 
A nurse should never put before a patient milk that is sour, 
meat or soup that is turned, an egg that is bad, or vegetables 
underdone.” Yet often, she says, she has seen these things 
brought in to the sick, in a state perfectly perceptible to every 
nose or eye except the nurse’s. It is here that the clever nurse 
appears, — she will not bring in the peccant article ; but, not 
to disappoint the patient, she will whip up something else in a 
few minutes. Remember that sick cookery should half do the 
work of your poor patient’s weak digestion. 


564 


INVALID COOKERY. 


TO MAKE ARROWROOT. 

Two teaspoonfuls of arrowroot, a tablespoonful of cold 
water, one half pint of boiling water. 

Mix the arrowroot smoothly in a basin with the cold water, 
then pour on it boiling water, stirring all the time. The water 
must be boiling at the time it is poured on the mixture, or it 
will not thicken ; if mixed with hot water only, it must be put 
into a clean saucepan, and boiled until it thickens ; but this is 
more trouble, and quite unnecessary if the water is boiling at 
first. Put the arrowroot into a tumbler, sweeten it with lump 
sugar, and flavor it with grated nutmeg or cinnamon, or a piece 
of lemon-peel, or, when allowed, three tablespoonfuls of port 
or sherry. As arrowroot is in itself flavorless and insipid, it is 
almost necessary to add the wine to make it palatable. Arrow- 
root made with milk instead of water is far nicer, but is not so 
easily digested. It should be mixed in the same manner, with 
three tablespoonfuls of cold water, the boiling milk then poured 
on it, and well stirred. When made in this manner, no wine 
should be added, but merely sugar, and a little grated nutmeg 
or lemon-peel. 

If obliged to be boiled, two minutes is necessary. 

Sufficient to make one half pint of arrowroot. 

Miss Nightingale says, in her ‘‘Notes on Nursing,” that arrowroot is a 
grand dependence of the nurse. As a vehicle for wine, and as a restorative 
quickly prepared, it is all very well, but it is nothing but starch and water ; 
flour is both more nutritive and less liable to ferment, and is preferable 
wherever it can be used. 

BARLEY GRUEL. 

Two ounces of Scotch or pearl barley, one half pint of port 
wine, the rind of one lemon, one quart and one half pint of 
water, sugar to taste. 

After well washing the barley, boil it in one half pint of 
water for one fourth hour ; then pour this water away ; put to 
the barley the quart of fresh boiling water, and let it boil until 
the liquid is reduced to half ; then strain it off. Add the wine, 
sugar, and lemon-peel ; simmer for five minutes, and put it 
away in a clean jug. It can be warmed from time to time, as 
required. * * * *» ■**** 

To be boiled until reduced to half. 

Sufficient, with the wine, to make one and one half pints of 
gruel. 

TO MAKE BARLEY-WATER. 

Two ounces of pearl barley, two quarts of boiling water, 
one pint of cold water. 


USTYA LID CO OKER Y. 


565 


Wash the barley in cold water ; put it into a saucepan with 
the above proportion of cold water, and when it has boiled for 
about one fourth hour, strain off the water, and add the two 
quarts of fresh boiling water. Boil it until the liquid is reduced 
one half ; strain it, and it will be ready for use. It may be 
flavored with lemon-peel, after being sweetened, or a small 
piece may be simmered with the barley. When the invalid 
can take it, a little lemon-juice gives this pleasant drink in ill¬ 
ness a very nice flavor. 

To boil until the liquid is reduced one half. 

Sufficient to make one quart of barley-water. 

TO MAKE BEEP-TEA. 

One pound of lean gravy-beef, one quart of water, one salt- 
spoonful of salt. 

Have the meat cut without fat and bone, and choose a nice 
fleshy piece. Cut it into small pieces about the size of dice, 
and put it into a clean saucepan. Add the water cold to it; 
put it on the fire, and bring it to the boiling-point; then skim 
well. Put in the salt when the water boils, and simmer the 
beef-tea gently from one half to three fourths of an hour, re¬ 
moving any more scum should it appear on the surface. Strain 
the tea through a hair sieve, and set it by in a cool place. 
When wanted for use, remove every particle of fat from the 
top ; warm up as much as may be required, adding, if necessary, 
a little more salt. This preparation is simple beef-tea, and is 
to be administered to those invalids to whom flavorings and 
seasonings are not allowed. When the patient is very low, use 
double the quantity of meat to the same proportion of water. 
Should the invalid be able to take the tea prepared in a more 
palatable manner, it is easy to make it so by following the 
directions in the next recipe, which is an admirable one for 
making savory beef-tea. Beef-tea is always better when made 
the day before it is wanted, and then warmed up. It is a good 
plan to put the tea into a small cup or basin, and to place this 
basin in a saucepan of boiling water. When the tea is warm, 
it is ready to serve. 

Time. — One half to three fourths of an hour. 

Allow one pound of meat for a pint of good beef-tea. 

Miss Nightingale says one of the most common errors among nurses, 
with respect to sick diet, is the belief that beef-tea is the most nutritive of 
all articles. She says, “Just try to boil down a pound of beef into beef- 
tea ; evaporate your beef-tea, and see what is left of your beef; you will 
find that there is barely a teaspoonful of solid nourishment to half a pint of 
water in beef-tea. Nevertheless, there is a certain reparative quality in it, 
— we do not know what. —as there is in tea ; but it may he safely given 


566 


INVALID COOKERT. 


in almost any inflammatory disease, and is as little to be depended upon 
with the healthy or convalescent, where much nourishment is required.” 

SAVORY BEEF-TEA. 

A Recipe of Soyer , a famous English cook. 

One pound of solid beef, one ounce of butter, one clove, 
two button onions or one half large one, one saltspoonful of 
salt, one quart of water. 

Cut the beef into very small dice ; put it into a stew-pan 
with the butter, clove, onion, and salt ; stir the meat round 
over the fire for a few minutes, until it produces a thin gravy ; 
then add the water, and let it simmer gently from one half to 
three fourths of an hour, skimming off every particle of fat. 
When done, strain it through a sieve, and put it by in a cool 
place until required. The same, if wanted quite plain, is done 
by merely omitting the vegetables, salt, and clove ; the butter 
cannot be objectionable, as it is taken out in skimming. 

Time. — One half to three fourths of an hour. 

Allow one pound of beef to make one pint of good beef-tea. 

Dr. Christison says that “every one will be struck with the readiness 
with which certain classes of patients will often take diluted meat-juice, or 
beef-tea, repeatedly, when they refuse all other kinds of food.” This is 
particularly remarkable in cases of gastric fever, in which, he says, little or 
nothing else besides beef-tea, or diluted meat-juice, has been taken for 
■weeks, or even months ; and yet a pint of beef-tea contains scarcely one 
fourth of an ounce of anything but water. The result is so striking that he 
asks : “ What is its mode of action ? Not simple nutriment; one fourth of 
an ounce of the most nutritive material cannot nearly replace the daily 
wear and tear of the tissue in an}^ circumstances.” Possibly, he says, it be¬ 
longs to a new denomination of remedies. 

BEEF-TEA IN HASTE. 

One pound of lean beef, one pint of water. 

With a sharp knife, scrape the beef into fibers; this should 
be done on a board. Place the scraped meat into a delicately 
clean saucepan, and pour one half pint of boiling water on it; 
cover closely, and set by the side of the fire for ten minutes; 
strain into a teacup, place it in a basin of ice-cold water, remove 
all fat from the surface, pour into a warmed cup, and put into 
another basin of hot water ; warm again, and serve. 

Time. — One fourth of an hour. 

When required of greater strength, use half the above quantity of 
water ; or even less, when the patient is able to take a spoonful only 
at a time. 

BAKED OR STEWED CALF’S FOOT. 

One calf’s foot, one pint of milk, one pint of water, one blade 
of mace, the rind of one half lemon, pepper and salt to taste. 


INVA LID CO OK Ell Y. 


567 

Well clean the foot, and either stew or bake it in the milk 
ainl water with the other ingredients from three to four hours, 
lo enhance the flavor, an onion and a small quantity of celery 
inay be. added, if approved ; one half a teacupful of cream, 
stirred in just before serving, is also a great improvement to 
this dish. J 

Time. — Three to four hours. 

CALF’S FOOT BROTH. 

One calf’s foot, three pints of water, one large lump of 
sugar, nutmeg to taste, the yolk of one egg, a piece of butter 
the size of a nut. 

Stew r the foot in the water, with the lemon-peel, very gently , 
until the liquid is half wasted, removing any scum should it 
rise to the surface. Set it by in a basin until quite cold, then 
take off every particle of fat. Warm up about one half pint of 
the broth, adding the butter, sugar, and a very small quantity 
of grated nutmeg ; take it off the fire for a minute or two, then 
add the beaten yolk of the egg ; keep stirring over the fire 
until the mixture thickens, but do not allow it to boil again 
after the egg is added, or it will curdle, and the broth will be 
spoiled. 

Boil until the liquid is reduced one half. 

CHICKEN BROTH. 

One half fowl, or the inferior joints of a wdiole one, one 
quart of water, one blade of mace, one half onion, a small 
bunch of sweet herbs, salt to taste, ten pepper-corns. 

If a young one be used for this broth, the inferior joints 
may be put into the broth, and the best pieces reserved for dress¬ 
ing in some other manner. Put the fowl into a saucepan; with 
all the ingredients, and simmer gently for one and one half 
hours, carefully skimming the broth well. When done, strain, 
and put by in a cool place until wanted ; then take all the fat 
off the top, warm up as much as may be required, and serve. 
This broth is, of course, only for those invalids wdiose stomachs 
are strong enough to digest it, with a flavoring of herbs, etc. 
It may be made in the same manner as beef-tea, with water 
and salt only ; but the preparation will be but tasteless and 
insipid. When the invalid cannot digest this chicken broth 
with the flavoring, we would recommend plain beef-tea in pref¬ 
erence to plain chicken tea, which it would be without the 
addition of herbs, onions, etc. 

Time. —One and one half hours. 

Sufficient to make rather more than one pint of broth. 


568 


INVALID COOKERY. 


A stronger “chicken flavor” is obtained by previously roasting the 
fowl for twenty minutes before placing in the saucepan. 

NUTRITIOUS COFFEE. 

One half ounce of ground coffee, one pint of milk. 

Let the coffee be freshly ground ; put it into a saucepan 
with the milk, which should be made nearly boiling before the 
coffee is put in, and boil both together for three minutes ; clear 
it by pouring some of it into a cup, and then back again, and 
leave it on the hob for a few minutes to settle thoroughly. 
This coffee may be made still more nutritious by the addition 
of an egg well beaten, and put into the coffee-cup. 

THE INVALID’S CUTLET. 

One nice cutlet from a loin or neck of mutton, two teacup¬ 
fuls of water, one very small stick of celery, pepper and salt to 
taste. 

Have the cutlet cut from a very nice loin or neck of mutton ; 
take off all the fat; put it into a stew-pan, with the other 
ingredients ; stew very gently indeed for nearly two hours, and 
skim off every particle of fat that may rise to the surface from 
time to time. The celery should be cut into thin slices before 
it is added to the meat, and care must be taken not to put in 
too much of this ingredient, or the dish will not be good. If 
the water is allowed to boil fast, the cutlet will be hard. 

Time. — Two hours’ very gentle stewing. 

EGG WINE. 

One egg, one tablespoonful and one half glass of cold water, 
one glass of sherry, sugar and grated nutmeg to taste. 

Beat the egg, mixing with it a tablespoonful of cold water ; 
make the wine and water hot, but not boiling ; pour it on the 
egg, stirring all the time. Add sufficient lump sugar to sweeten 
the mixture, and a little grated nutmeg; put all into a very 
clean saucepan, set it on a gentle fire, and stir the contents one 
way until they thicken, but clo not allow them to boil. Serve in 
a glass with sippets of toasted bread or plain crisp biscuits. 
When the egg is not warmed, the mixture will be found easier 
of digestion, but it is not so pleasant a drink. 

TO MAKE GRUEL. 

One tablespoonful of Robinson’s patent groats, two table- 
spoonfuls of cold water, one pint of boiling water. 

Mix the prepared groats smoothly with the cold water in a 
basin; pour over them the boiling water, stirring it all the 


IN VA LID CO OKER Y. 


5f>9 


time. Put it into a very clean saucepan ; boil the gruel for ten 
minutes, keeping it well stirred ; sweeten to taste, and serve. 
It may be flavored with a small piece of lemon-peel, by boiling 
it in the gruel, or a little grated nutmeg may be put in ; but in 
these matters the taste of the patient should be consulted. 
Pour the gruel into a tumbler and serve. When wine is allowed 
to the invalid, two tablespoonfuls of sherry or port make this 
preparation very nice. In cases of colds, the same quantity of 
spirits is sometimes added instead of wine. 

Time. — Ten minutes. 

Sufficient to make a pint of gruel. 

INVALID’S JELLY. 

Twelve shanks of mutton, three quarts of water, a bunch of 
sweet herbs, pepper and salt to taste, three blades of mace, one 
onion, one poimcl of lean beef, a crust of bread toasted brown. 

Soak the shanks in plenty of water for some hours, and 
scrub them well ; put them, with the beef and other ingredients, 
into a saucepan with the water, and let them simmer very 
gently for five hours. Strain the broth, and when cold, take 
off all the fat. It may be eaten either warmed up, or cold as 
a jelly. 

Time. —Five hours. 

Sufficient to make from one and one half to two pints 
of jelly. 

LEMONADE FOR INVALIDS. 

One half lemon, lump sugar to taste, one pint of boiling 
water. 

Pare off the rind of the lemon thinly ; cut the lemon into 
two or three thick slices, and remove as much as possible of 
the white outside pith, and all the pips. Put the slices of 
lemon, the peel, and lump sugar into a jug ; pour over the 
boiling water ; cover it closely, and in two hours it will be fit 
to drink. It should either be strained or poured off from the 
sediment. 

Time. — Two hours. 

Sufficient to make one pint of lemonade. 

NOURISHING LEMONADE. 

One and one half pints of boiling water, the juice of four 
lemons, the rinds of two, one half pint of sherry, four eggs, six 
ounces of loaf sugar. 

Pare off the lemon-rind thinly, put it into a jug with the 
sugar, and pour over the boiling water. Let it cool, then 


570 


INVALID COOKERY. 


strain it; add the wine, lemon-juice, and eggs, previously well 
beaten, and also strained, and the beverage will be ready for 
use. If thought desirable, the quantity of sherry and water 
could be lessened, and milk substituted for them. To obtain 
the flavor of the lemon-rind properly, a few lumps of the sugar 
should be rubbed over it, until some of the yellow is absorbed. 

STEWED RABBITS IN MILK. 

Two very young rabbits, not nearly half grown ; one and 
one half pints of milk, one blade of mace, one dessertspoonful 
of flour, a little salt and cayenne. 

Mix the flour very smoothly with four tablespoonfuls of the 
milk, and when this is well mixed, add the remainder. Cut up 
the rabbits into joints, put them into a stew-pan, with the milk 
and other ingredients, and simmer them very gently until quite 
tender. Stir the contents from time to time, to keep the milk 
smooth and prevent it from burning. Half an hour will be 
sufficient for the cooking of this dish. 


RICE-MILK. 

Three tablespoonfuls of rice, one quart of milk, sugar to 
taste ; when liked, a little grated nutmeg. 

Well wash the rice, put it into a saucepan with the milk, 
and simmer gentlyniitil the rice is tender, stirring it from time 
to time to prevent the milk from burning ; sweeten it, add a 
little grated nutmeg, and serve. This dish is also very suitable 
and wholesome for children ; it may be flavored with a little 
lemon-peel, and a little finely-minced suet may be boiled with 
it, which renders it more strengthening and more wholesome. 
Tapioca, semolina, vermicelli, and macaroni may all be dressed 
in the same manner. 

Time. —From three fourths to one hour. 

/ 

TO MAKE TOAST-AND-WATER. 

A slice of bread, one quart of boiling water. 

Cut a slice from a stale loaf (a piece of hard crust is better 
than anything else for the purpose), toast it of a nice brown on 
every side, but do not allow it to burn or blacken. Put it into 
a jug, pour the boiling water over it, cover it closely, and let it 
remain until cold. When strained, it will be ready for use. 
Toast-and-water should always be made a short time before it is 
required, to enable it to get cold ; if drunk in a tepid or luke¬ 
warm state, it is an exceedingly disagreeable beverage. If, as 
is sometimes the case, this drink is wanted in a hurry, put the 


INVALID COOKERY. 


571 


toasted bread into a jug, and only just cover it with the boiling 
water ; when this is cool, cold water may be added in the pro¬ 
portion required, — the toast-and-water strained ; it will then 
be ready for use, and is more expeditiously prepared than by 
the above method. 

NUTRINA, OR BRAN JELLY. 

1st. Go to the mill yourself,\ and watch the miller while he 
gives you clean wheat bran. 

2d. Have a kettle of boiling soft water on the stove. Sift 
in with one hand, stirring briskly all the while with a paddle or 
wooden spoon held in the other, until the mass is about the 
consistency of a thick gruel. Let this boil slowly two hours. 
Place a sieve over the top of a pan, and pour this gruel into it 
to drain. When well drained, place the pan on the stove, and 
allow it to come to a boil. Mix with cold water a spoonful or 
so of sifted graham Hour, enough to bring the boiling gruel to 
about the consistence of a smooth gravy or thick gruel. 

Hip into molds — coffee cups are nice for this — and allow 
to become cold, when, if right, it will be a trembling, delicate 
jelly. Perhaps it will be necessary to experiment a little, as 
the first trial may not be entirely successful ; but depend upon 
it, the outcome is well worth painstaking. 

Nutrina accompanied with various sauces makes a welcome 
dessert. People who use milk or cream would like nutrina with 
a cream sauce. Nutrina cannot be too highly recommended, 
for it suits so wide a range of conditions. — Dr. M. Augusta 
Fairchild. * 

Nutrina contains the phosphates of the grain, hence is a 
valuable nerve nutritive. Is especially excellent for nursing 
mothers, and children when first weaned. 

FLAXSEED LEMONADE. 

Two tablespoonfuls of whole flaxseed to a pint of boiling 
water ; let it stand until cool, then strain and add the juice of 
two lemons and two tablespoonfuls honey. Invaluable for 
coughs and suppression of urine. 

FRESH EGG FOR AN INVALID. 

Break an egg into a tumbler, add two teaspoonfuls of 
white sugar, and whip briskly ; then add a glass of wine, and 
fill up the tumbler with milk. 

Besides the recipes contained in this chapter, there are in the previous 
chapter on cookery many others suitable for invalids, which it would be useless 
to repeat here. 



CHAPTER XXXIII. 


DISEASES, ETC- 

SPECIAL NOTICE .—In the preparation of this department, the aim 7ias 
been to include only such treatment of diseases and injuries as are most 
common in the family ,— those that require simple but prompt attention, 
and that can be easily treated without the aid of a piiysician, or before 
one can be called. The selection c/pure water, a knowledge of the germ 
science, etc., how to detect impurities, and how to prevent such dangerous 
consequences to health, is of first importance in preventing sickness. 
Next is given the treatment of diseases in themselves dangerous, but easily 
controlled. This treatment is that used by the best medical authorities 
of both this country and Europe. This article has been submitted 
to a regular physician, a graduate from one of the first universities in the 
land, who has made additions and corrections. Therefore the utmost con¬ 
fidence can be felt that it is the most reliable, complete, and definite in its 
instructions of any ever published, and will do an untold amount of good. 

I N a chance conversation with one of the house physicians of the Sanita¬ 
rium (Dr. Belknap) who has made a special study of germs, and is prob¬ 
ably one of the best bacteriologists in the State, he explained to me the 
importance of destroying germs in surgical cases (particulars of which are 
given under “ Cuts and Wounds,” page 264), and said that there were spe¬ 
cific germs for various diseases, and that these germs were common in 
impure water. He stated particularly that if water became infected with 
the germs of typhoid or other fevers, it would produce the same diseases ; 
that he had in the laboratory a great variety of germs from water sent him 
for examination ; that he had propagated these germs, and could produce 
in animals the same diseases in nearly every instance ; that he could show 
me germs of consumption, diphtheria, etc. I became much interested, 
and went into the laboratory, where this was fully demonstrated to me. 
Feeling that this knowledge would be of great benefit to people generally, 
I made a special request of the doctor that he would give me the facts in 
relation to this interesting subject, for the benefit of my readers, and I give 
below an extract of the conversation. I need not tell you how important 
it is that you look to the matter of having pure water, and of guarding 
against all avoidable causes of sickness ; that it is a great deal better to pre¬ 
vent disease than to try to cure it. If possible, use running spring water; 
if well water, see that it is not contaminated. If doubtful, examine it as 
directed ; and if impure, take all necessary precautions. I have added, also, 
the simplest and best form of filter. 

[ 572 ] 




PLATE I._Showing a variety of germs peculiar to typhoid, malarial, and other 

fevers and diseases, magnified five hundred to one thousand diameters. 

[573] 

























































574 


DISEASES , ETC. 


WATER AND GERMS. 

DANGER OP " 1 USING IMPURE WATER — GERMS OF TYPHOID, MALARIAL, AND 
OTHER FEVERS—nOW TO TEST THE PURITY OF WATER. 

Late investigation has shown that a very large majority of diseases are 
produced by germs found in impure water, each disease having a germ pe¬ 
culiar to itself. This is particularly the case in typhoid fever, malarial 
fever, diphtheria, and many others. 

It is found that these germs can be cultivated on nutrient gelatine, beef 
broth, etc., and when introduced into the system of animals, will produce 
the same disease ; after which the germ can be again obtained, cultivated, 
and on again introducing it into an animal, will produce the same result, 
which I have demonstrated in the laboratory many times. 

In the past, as at the present time, people looked upon water as 
harmless, never considering its source or possible impurity. It is now a 
known fact that there is no source by which disease is so readily and easily 
contracted as through the use of impure water ; and when we understand 
that all water taken into the stomach is absorbed into the general circula¬ 
tion, we can very readily see how easily the body becomes a prey to these 
disease germs. 

When there is a weak and debilitated condition of the system, it is more 
susceptible to disease. In a state of health the white blood corpuscles de¬ 
stroy the germs, when they are not present in too great numbers, and the 
system discards them in various ways. You will note, by referring to Plate 
I, page 573, the description of typhoid and other germs. 

This, the greatest discovery of modern science, has not only revealed 
the cause of diseases, but it has greatly simplified or modified the treatment 
and care of patients suffering from them, and has also shown how to avoid 
these diseases. 

These germs grow and develop in the system, under proper conditions, 
as we have found by experience with typhoid fever. Take, for example, a 
suspected case of this fever. Knowing that the alimentary canal is full of 
effete matter upon which the germs grow and rapidly develop, and from 
which source they are carried to all parts of the system through the circula¬ 
tion, we can modify, cut short, and even abort many cases by prompt meas¬ 
ures in clearing out the effete matter from the alimentary canal. We do 
this best by the use of saline laxatives, such as common salts, or any 
quickly acting cathartic, aided, if necessary, by an enema. Then by care¬ 
ful diet, as described in “Typhoid Fever,” page 584, we keep the system 
as clear as possible from useless material. 

We have learned to look with particular care to the purity of drinking- 
water, which can be easily determined by the following test: — 

TEST FOR WATER. 

Three grains permanganate of potash and twelve grains of caustic pot¬ 
ash to one ounce distilled water. Add one or two drops of the solution to 



PLATE II. —Types of fresh-water plants, or germs, largely magnified. 

[575] 
































































576 


DISEASES, ETC. 


u glass of water, and stir. If the water turns a bright pink color, remain¬ 
ing for a few minutes, it is fit to drink ; while if the color becomes a dirty 
brown, and disappears after a few minutes, the water is impure, and should 
not be used. The more of the solution needed to produce a permanent 
color —the brown color — the more impure the water. 



Fig. 602. — Sediment from sluggish, impure river water, showing a mass of spores 
of animal and vegetable matter, magnified one 
thousand diameters. 

The above test applies only to organic impurities, and not to mineral. 
By referring to Plate I, page 573, a good representation will be 
found of many of the various forms of disease germs, such as cocci (Nos. 1- 
7), showing those of a round or oval form, appearing in clusters, or groups; 
next the bacteria (Nos. 8-10), dumb-bell form ; also the bacillus (Nos. 11- 













DISEASES, E'J'C. 


577 


15), or rod form, in which we find the bacillus of malaria (Fig. 14). Fig. 

15 shows the typhoid bacillus ; Fig. 12 shows the bacillus of "tuberculosis, 
or consumption. 

The next species is spirillium (Nos. 16-19), in which we find the cholera 



Fig. 603. — Sediment of ditch water magnified one thousand diameters. The tech¬ 
nical description of spores of animal and vegetable matter as shown, 
not advisable to give in a general work of this character. 


germ (No. 18) ; No. 20, spirochete ; No. 21, vibrio ; Nos. 22 and 23, cla- 
dothrix ; Nos. 24 and 25, monas ; No. 26, rhabdomonas. The remainder 
(Nos. 27-39) represent the above species in different forms of cultivation. 
These germs are vegetable growths of a low order. 


37 











57s 


DISEASES, ETC. 


FILTERS. 

No family should be without a filter unless the water supply be un¬ 
questionable. By this means, foul gases, organic and all suspended matter, 
are filtered out. Rain-water should never be used for drinking without first 
filtering, as during a rain storm, foul gases and germs are absorbed and col¬ 
lected from the air, making it unfit for use. 

There are a great variety of filters on the market ; but none should be 
used except those that can be easily and readily taken apart for the pur¬ 
pose of cleansing. They should be made 
with coarse and fine gravel, sand, and char¬ 
coal, using either wood or animal charcoal, 
the latter being preferable. Spongy iron 
and other articles that are used should be 
avoided, as they are of little value. Those 
self-cleaning filters offered to the public are 
useless ; for in any filter whatever, the com¬ 
position must, to be relied upon, be cleansed 
from every three to six months, according 
to the amount of water used. 

Select a simple filter, or make one 
yourself by constructing a water-tight box 
or barrel, and closely packing a few inches 
(12 to 18) of charcoal in the bottom, which 
should be elevated a few inches in order to 
allow a space for the water beneath. Upon 
the charcoal pack a few inches of coarse 
sand and gravel. Provide a metal cover, 
concave on the top, that will hold one or 
two pails of water. Perforate this cover 
with small holes, allowing the water to run 
in slowly. The accompanying cut will illustrate the different parts. 

now TO CLEANSE A FILTER. 

Remove the cover, which should be of the size of the vessel used as 
a filter ; then take out the gravel, sand, and charcoal, keeping each sepa¬ 
rate. The charcoal should be heated to redness in a covered dish, if new 
coal is not at hand. The sand aud gravel should be boiled for one half 
hour, and then thoroughly washed, until the water is clear that comes 
from it ; dry in the open air, and repack. The tighter the packing, the 



*Fig. 604 represents what is accepted as one of the best patent filters, manufactured by 
The Stevens Filter Co., Toledo, O.; B. Salisbury & Co., special agents, Battle Creek, Mich., 
by whose courtesy we are indebted for the accompanying cut. Prices range from $6 to $50 
each. 









































WA TER — ITS USE IN DISEA SE. 


579 


better, as the water passes through more slowly, thus extracting more ma¬ 
terial. The above process should be done once in six months, at least. 

All filters should be allowed to stand empty from one to three hours, 
once in 24 or 48 hours, for the purpose of allowing the charcoal to take up 
oxygen from the air ; for it is the oxygen that destroys the organic matter. 
By applying the water test, as given on page 574, you can readily deter¬ 
mine w r hether the filter is doing good work or not. 

Avoid stationary filters, as those used in cisterns, where they cannot be 
cleansed; for after a year’s use, they make matters worse by breeding 
germs. 

WATER—ITS USE IN DISEASE. 

Notwithstanding the example set by our forefathers, people of a few 
years since so lost sight of the value of water in disease, that its use was 
thought detrimental to all fevers, and it was not allowed even for drinking 
purposes, other than just sufficient to keep the patient from dying of thirst. 
But happily for the human race, that time of ignorance and superstition is 
passed, and the value of water in disease is fast coming to the front, and 
displacing many of the drugs which are so deleterious to the system. As 
an antiphlogistic, or agent in the relief of inflammation, there is no drug 
that can equal water, applied in the form of hot fomentations frequently 
changed and long continued ; or cold applied continuously for an hour at a 
time, and then alternated by heat, will subdue the worst cases. 

As a tonic, water has no equal ; and let me say here that there is no 
class of remedies so abused in all materia medica as tonics ; for almost 
every ailment, charlatans advertise tonics, and people call for them, when 
the better course would be the plentiful use of hot and cold water, taken 
both internally and externally, for the purpose of cleansing and purifying 
the system, by dissolving and washing out the refuse material and purify¬ 
ing. Who would think of cleaning house by using a little soap and no 
water ? It is equally absurd to think of cleansing our house we live in, the 
body, with teaspoonful doses of the various nostrums. 

People as a whole drink too little water, as is acknowledged by all of 
the general profession ; and this is one great source of disease ; for the sys¬ 
tem becomes clogged up, and this brings on fevers, and especially rheu¬ 
matism, by a collection of uric acid and urates in the system. One who is 
subject to rheumatism should form a habit of taking plenty of water daily, 
for the purpose of keeping in solution and passing off the deleterious ele¬ 
ments. 

What about tonics in the spring of the year and at other times when 
we have no appetite ? This is a question frequently asked ; and in answer 
we would say, Nature is the best judge. We have just passed the winter, 
when it was necessary to take more food to keep up animal heat and 
warm the body ; and as warm weather approaches, and the sun warms 
the atmosphere, there ceases to be a need for so large a quantity of food. 


580 


DISEASES, ETC. 


Then how foolish it seems to dose the system with tonics ; it is better by 
far to drink two or three pints of water during the twenty-four hours, and 
thus aid nature in carrying out the desired result by use of her own abun¬ 
dant and great tonic, pure water. 

The tonic effect of water applied externally is equally as efficacious as 
when taken internally, but one cannot take the place of the other. Many 
times, in weak and debilitated persons, a daily bath in cool water, either 
with a sponge or otherwise, will, by its stimulating and tonic effect, set 
nature to rights much quicker than by the use of any other remedy ; also 
hot and cold applications to the spine, as follows : — 

Take a heavy flannel cloth (or flannel underwear will do), fold up and 
put into boiling water all but the two ends, which should be kept dry for the 
purpose of wringing the cloth. As soon as it is removed from the water, 
fold it the size required.* Wrap up in one or two thicknesses of dry 
flannel to protect the person and retain the heat, and apply to spine as 
hot as can be borne by the skin and not scald. Let it remain two or three 
minutes, remove, and rub the spine with ice or cold water a few times, 
then immediately apply the heat; repeat this process three or four times, 
and let the patient lie down and keep quiet for an hour or more thereafter. 
The above will be found excellent for nervous people. The use of the 
hot-water bagf for the spine will act equally well applied for one hour 
or more daily ; it beats all other nervines known. 

AS A SEDATIVE. 

The powerful sedative effect of water is unquestionable. In cases of 
inflamed joints or bruises, it should be applied cold for an hour at a time, 
alternating for a few minutes each hour with a hot fomentation ; or hot 
fomentations may be used instead of the cold, with equal or better results. 
This should be repeated several times a day. 

AS AN ANTISPASMODIC. 

When the patient is in a cramp or convulsion, cold water may be 
used to relieve the immediate difficulty, after which hot fomentations may 
be applied to the affected parts. Afterward such parts should receive 
fomentations three times a week, and fomentations should also be given to 
spine three times a week. 

AS A DISSOLVENT OR ABSORBENT. 

In cases of swelling or enlargement of joints, liver, spleen, etc., fomen¬ 
tations should be kept up from three times a week to several times a day, 
according to the severity of the case. In using fomentations for jaundice, 

*At the Sanitarium, the cloth is folded four or five inches wide and the length of the 
back. For ordinary cases it is kept on only two or three minutes. Then ice or cold water 
is applied quickly, and the fomentation repeated. This repeated two or three times. 

tThere are rubber water-bags now made specially for this purpose; they are about 20 
inches long by 5 or 0 inches wide. 



DYSPEPSIA. 


581 


or in cases of enlarged liver, apply the heat over the stomach and right 
side, keeping the cloth well up, as the lower edge of the liver, in the nor¬ 
mal condition, only reaches to the lower border of the ribs. In many of the 
above affections, heat and cold will greatly reduce nearly all the difficulties. 
In jaundice, bile is absorbed into the system, giving the yellow hue to the 
whites of the eyes and the skin ; hence, to eliminate, drink large quantities 
of hot water or hot lemonade at the same time the fomentations are given, 
which will cause perspiration, and thus remove the poison from the system. 
Packs are also good. 

Other enlarged glands may be treated in a similar way. 

AS A DIURETIC, 

that is, to increase the flow of urine by acting on the kidneys, water is 
the best known remedy, and is harmless. Many people have pain in the 
small of the back, and a burning sensation when they urinate, and think 
they must have Bright’s disease of the kidneys ; but there is not one case in 
one thousand thus affected that really has any kidney affection whatever. 
The feeling of scalding or burning of the urine when passed, is due to 
irritation of the urethra, from excessive acidity of the urine in the form of 
uric acid and urates. Many times you can discover this sediment by passing 
the water into a clean vessel and letting it stand a few hours. Urates 
appear as a cloudy deposit, usually light in color, although it may be dark. 
Uric acid will be found as fine red sand in the bottom and about the sides 
of the vessel. If these are allowed to remain in the system, and become a 
chronic affection, they may after a long time set up disease of the kidneys, 
by irritation of those organs. They are also largely the cause of rheuma¬ 
tism. But get rid of them, and thus obviate any further trouble. 

These substances, uric acid and urates, should be further oxidized and 
made use of by the system ; therefore, in such cases, drink plenty of water, 
three pints to two quarts per day. A glass or two of hot water in the 
morning, an hour before breakfast, is an excellent remedy. It not only aids 
greatly in washing these poisons out of the system, but causes contraction 
of the walls of the stomach, and washes it out, and thus prepares it for 
digesting breakfast. 

Fomentations should be kept up for an hour over the stomach and 
liver, every day. The hot-water bag will be found almost indispensable for 
this purpose. It can be had at almost any drug store. Plenty of outdoor 
exercise should also be taken. 


DYSPEPSIA. 

The treatment that has just been given for the elimination of poisons 
from the system, should be followed in cases of dyspepsia. In severe cases 
the hot-water bag should be applied over the stomach for half an hour to 
an hour after each meal. 




582 DISEASES, ETC. 

The diet should be simple and nutritious ; all kinds of vegetables 
should be discarded, also starchy food to a large extent. Cream toast made 
of well toasted graham bread, eggs, meat in moderate quantities, ripe fruits 
well cooked that are found to agree with digestion, and milk in small quan¬ 
tities, may be used; if agreeable, milk with a little gruel added may be 
used largely as diet, adding other articles as the stomach will bear it. 

Great care is necessary in dyspepsia not to overeat, as more food taken 
into the stomach than is digested only makes matters worse, because it 
ferments. 

Pepsin may be used in any form. Lime juice and pepsin form a very 
palatable and good preparation. But these aids are not always curative, 
and if kept up too long, will weaken digestion rather than strengthen it. 

Horsford’s acid phosphate acts well in some cases, a teaspoonful being 
taken in half a glass of cold water, one half hour after meals. But any 
medicine should only be used for a short time, as it is only palliative. The 
best results are obtained by the hot fomentations, care in selecting the diet, 
etc. Electricity, where a battery is accessible, passed through the region 
of liver, stomach, and bowels, is good. 

MALARIAL FEVER, 

Also known as mountain fever, jungle fever, chills, fever and ague, 

and biliousness. 

Symptoms. — The disease is ushered in, for a few days, by indefinite 
malaise, such as slight feverishness, and a feeling of fatigue and debility. 
On these premonitory symptoms there follows somewhat suddenly the cold 
stage, in which the patient becomes cold, pale, and “goosey,” the teeth 
chatter, severe headache occurs, the pulse is rapid, and breathing hurried. 
The cold stage continues for a period varying up to two or three hours, 
and then gives way to the hot stage, in which the headache becomes more 
severe ; the whole surface of the body is flushed, hot, and dry, the features 
appear swollen, the eyes bloodshot, the pulse full and strong ; thirst is very 
urgent, appetite lost, the urine scanty and high-colored. The febrile ex¬ 
citement is so great that sometimes delirium occurs in this stage, and may 
mislead as to the real nature of the fever. The hot stage may last for six 
hours or upward, and is then replaced by the sweating stage, in which 
relief comes by, at first, a moisture appearing on the forehead and face, 
gradually increasing until it breaks out all over the body as a profuse 
sweat, followed by a general relief of symptoms, and, with the exception 
of a feeling of exhaustion, the patient is apparently quite well, until 
another paroxysm occurs, which it is very prone to do. A degree of 
sallowness of the complexion, however, usually remains, sometimes even 
after the entire subsidence of the disease. The preceding set of symp¬ 
toms constitute an “attack” of intermittent fever, or ague, but their sub¬ 
sidence, unfortunately, is not always the complete restoration of health. 
The subjects of ague, in marshy districts, may almost always be recognized 




MALARIAL FEVER. 


583 


by their muddy or sallow complexion, indicative of a “cachectic” or im¬ 
paired state of general health. The extent to which this depreciation of 
health and vigor may reach depends upon the length of the duration of 
the fever and the severity of the paroxysms. When these are severe and 
long continued, serious congestion and disorders of the internal organs are 
very prone to follow. The spleen is more especially obnoxious to this 
congested condition, with consequent enlargement known as “ague cake.” 
The enlarged condition of the organ may even be perceptible to pressure 
beneath the lower border of the ribs on the left side. 

Treatment. — Upon first discovering the above affection, put the patient 
in bed, and if the chill has already begun, apply hot applications to spine 
and about the body and feet, and if possible, produce a sweat. During the 
hot stage, use cool compresses to bowels, and also give sponge bath once 
in fifteen or thirty minutes, according to severity of case. If the chill is 
over, commence general treatment by giving a saline laxative, such as com. 
mon salts, or any quickly acting laxative at hand, after, however, giving 
a five-grain dose of quinine, if an adult person ; if a child, give a dose 
corresponding to the age. Repeat the dose once in one and one half to 
two hours, until twenty-five to thirty grains have been given. 

If the laxative does not act promptly, repeat the dose, or give a warm 
water enemata. Repeat the quinine the third day if there is any further 
appearance of the chills or fever. In the meantime, let the patient have 
plenty of water or lemonade to drink, and every day, or alternate day, give 
the patient a blanket pack, as follows : — 

BLANKET PACK. 

Wring a flannel sheet or blanket out of hot water, after getting ready 
three or four blankets and quilts in which to wrap the patient up. Then 
after stripping the patient of all clothing, spread the hot wet blanket upon 
the quilts and blankets, which should be previously prepared on the bed, 
and let the patient get on to it as hot as he can bear it, when the blanket 
should be immediately wrapped closely around the patient, followed by 
the blankets and quilts underneath it, care being taken to tuck them 
closely around the neck and feet to keep in all the heat possible. Allow 
the patient to drink two or three glasses of hot water or hot lemonade, also 
apply to the feet hot bricks, a jug filled with hot water, or fruit cans filled 
with hot water. The water should be taken through a bent glass tube, or 
a straw will do, so that the patient may not rise up and thus disturb the 
clothing. 

Keep the patient in this condition from three fourths to one hour ; 
and if you do not produce a profuse sweat the first time, do not give up 
discouraged \ for you will not be the first one who has failed, as it is a 
difficult and nice point to be able to give a good pack. After you have 
given it a few times, and learned how, you will find you are master of a 
powerful weapon for treating many ailments, such as rheumatism and 


584 


DISEASES , ETC. 


other diseases requiring the elimination of poisons. In giving the pack, 
you should always remember you have a patient to think of as well as a 
disease to combat. As simple as it may seem, a pack properly given is 
severe treatment ; therefore a frail person should not be subjected to the 
treatment too often, not more than once in two or three days ; while a 
robust person may have it repeated every day. 

Diet. — The diet of a patient suffering with malaria, and, in fact, all 
the common fevers produced by germs, should receive careful attention, 
not only for the reason that very little food is digested during fevers, but 
because when more is taken than can be made use of, it not only taxes the 
system, but furnishes food for the development of more germs, just the 
thing we should always avoid. The food should consist almost wholly of 
milk, to which has been added a tablespoonful or two of barley water, 
thin gruel well cooked, or bran or crust coffee, to prevent the coagulation 
of the milk. We should not lose sight of the fact that we can get too 
much of a good thing. The food, whatever it may be, must be given 
sparingly during the fever. For an adult, it should not exceed one half to 
two pints in twenty-four hours. In weak patients needing stimulants, use 
beef tea, made by placing in cold water fresh lean beef chopped or cut 
fine, and allowing it gradually to heat to a boiling point and remain at this 
point from one to several hours, when it may be poured off and used. Do 
not use too much water, and thus spoil the tea by diluting it. 

TYPHOID FEVER. 

Symptoms. — This fever generally begins with slight premonitory symp¬ 
toms, such as chilliness, loss of appetite, and heat of skin ; sometimes 
vomiting, and generally diarrhea, which seems to defy remedies. The 
patient becomes weaker, and from about the seventh to the tenth day 
from the seizure, there appear on different parts of the body — generally 
on the back and front of the chest and abdomen — rose-colored spots, 
which are slightly raised above the surface, but which disappear on press, 
ure, and quickly return when the finger is removed. At first, only two or 
three make their appearance, and are liable to be overlooked. More come 
out, but they are very variable in number ; in ordinary cases, about a 
dozen. In forty-eight hours these spots fade out, and are replaced by 
fresh ones ; this crop also fades as the former, and is replaced by another, 
and so on. The probable severity and danger bear some relation to the 
number of the spots ; the abdomen feels hard, and is tender, but more par¬ 
ticularly just above the right groin. The tongue is furred in the center 
and red at the tip, as the diarrhea continues, the motions being loose, some¬ 
times quite black, at other times light-colored. If this continues, the tongue 
becomes ulcerated, brown, and dry. The teeth become caked over with a 
brown matter called “sordes,” and there is great thirst. The pulse ranges 
between 90 and 120. The temperature will reach 102 to 104 degrees. The 
patient may become delirious, but this does not always denote that the dis- 


TYPHOID FEVER. 


585 


ease will assume a serious form. In favorable cases the improvement is 
generally slow. 

Typhoid fever is a self-limited, specific disease, proven beyond a doubt 
a germ disease. As you see by the symptoms, it is difficult, and sometimes 
impossible, to diagnose it in the early stages. It is therefore necessary to 
be guarded whenever there is any suspicion of the malady, and carry out 
disinfection of all the excretions as follows : Procure a couple of quarts of 
a saturate solution of bichloride of mercury, and place about a tablespoon¬ 
ful or a little more into an earthen vessel to be used by the patient, to¬ 
gether with a pint of water. After the patient has used the vessel, stir the 
contents, and let stand out-of-doors, well covered, for one hour, to be sure 
that the germs and spores are all killed. 

It may seem unnecessary to some to carry out such precautions ; but 
when we have abundant evidence of whole villages, neighborhoods, and 
families afflicted with suffering and death from lack of careful precau¬ 
tionary efforts in the first few cases, it is proof enough of the necessity for 
the small effort required to be thorough in these matters. 

The disease is both infectious and contagious. The germs thrive in 
water, may be carried long distances in the spore form, through the water 
of the soil into wells or brooks, and perhaps months after, effect their 
deadly work. They may also be carried in ice taken from impure sources. 
Sometimes wells or springs become contaminated with the germs, and 
whole families, or perhaps a whole ward in city or village, is subjected to 
the dread disease. In all cases of such outbreak of fever, of whatever char¬ 
acter, close and immediate investigation should be made both of water, 
milk, and food, as disease germs may be found in any or all of the above. 
It will cost but little to bottle up some water, and send to the nearest 
bacteriologist for investigation. 

At Iron Mountain, Mich., a few months since, there was an outbreak 
of typhoid fever, where a large number of inhabitants came down at 
nearly the same time. When it was found they all used water from the 
same well, a specimen was sent away for examination, a sample being sent 
to the Medical and Surgical Sanitarium at Battle Creek. On cultivation, it 
was found to be alive with the germs. The source was traced to an un¬ 
known man who came into town, and died of fever on an elevation some 
distance above the town. The excretions, not being disinfected, were 
thrown out on top of the ground, where they were washed down the slope, 
and finally found their way into the well above referred to. 

The above is but one instance. There are hundreds of like character 
that might be cited, where many thousands have been carried away, when 
a little care on the start by way of disinfection would confine the disease to 
a very limited number. 

And what is true of typhoid fever is equally true of any or all of the 
so-called zymotic or germ diseases, as diphtheria, small-pox, scarlet fever, 
measles, etc. The source of these dread diseases is not only found in 


586 


DISEASES, ETC. 


water, ice, milk, etc., but also in improper sewerage, foul outhouses, swill 
barrels set in the ground, filthy cellars, etc. Hence the proper way to 
avoid these pestilences is to carry out proper hygienic precautions, 

Treatment. — First of all, as this disease cannot be diagnosed from 
malaria and some other diseases in the early stages, commence by giving a 
laxative and quinine, which will be the proper thing to do whatever the case 
may be, as in nearly all fevers the bowels should be kept free, unless loose¬ 
ness of the bowels be one of the symptoms or complications. If you find 
the fever yields readily to quinine, you may be pretty sure it is not typhoid 
fever, as quinine will not reduce the fever in the latter disease. Then you 
must judge from the symptoms what you have to deal with. 

Perhaps by vigorous effort in the early stages the disease may be 
aborted, or its force lessened. But as it is a self-limited disease, and, when 
once started thoroughly, yields to no known remedy, all that can be done 
is to give the patient good nursing, and treat complications as they rise. 

The principal feature to combat is the high temperature. This should 
be held in subjection by sponge baths, with cool water, not ice cold, 
repeated once in fifteen to thirty minutes or an hour ; also by cool enemata 
of one to one and a half pints water. Let the water pass in slowly, retain a 
few minutes, and then pass off, using bed-pan. If the injection refuses to 
come away after a few minutes, use a pint more of water. You need not 
fear any damage to the bowels in carrying out the above method if done 
properly. Hang the can about two feet above the patient, and if it causes 
any pain in passing in, constrict the tube with the finger, so the water may 
run slowly. Also keep cold compresses on bowels, which should not re¬ 
main longer than three minutes without changing. When fever is down, 
keep the compress off, as it acts as a fomentation if allowed to remain. 

Remove all clothing from the body of the patient, all through the fever, 
so the treatment may be given without too much exertion on the part of 
the patient in changing clothes. Also remove from the bed or next to the 
patient any flannel blankets, keeping the sheets clean and changed often, 
avoiding wrinkles. By all means avoid feather-beds, mattresses being 
the best. 

There is no danger of bed sores if care be taken to keep the bed 
entirely clean, and not to allow the patient to lie too long in one position. 

It is very necessary to keep the room well ventilated. Remove all 
sofas, rugs, etc., making the room as tidy and pleasant as possible. 

At times when the temperature gets well up, and the skin dry, a hot 
fomentation to the spine will many times start the perspiration and lower 
the fever, by action of the heat upon the heat centers. The same thing 
will be found of value in case of subnormal temperature, where there is 
profuse sweating. An alcohol sponge bath is good also ; dilute the alcohol 
with two thirds water. In giving the above fomentations, sponge baths, 
etc., be careful to keep the clothing about the patient dry. There is no 
reason for wetting the clothing. Take a limb at a time, and not expose the 


TYPHOID FEVER — ITS TREATMENT. 


587 


whole person at any one time Dip the sponge into the water, and squeeze 
it until the water ceases to drop ; then moisten the surface of the body, 
allowing the moisture to evaporate. Never wipe off with a towel, as the 
friction thus produced would cause more heat, instead of lessening it. 
Good nursing, with careful treatment as above described, will do more than 
doctors and medicine. 

In case of hemorrhage from the bowels, do not get frightened, as many 
cases make a change for the better at such times. If the patient has a 
chill, or sudden drop of temperature, which is usually the case in hemor¬ 
rhage, apply heat to spine, and ice-cold compresses to bowels, giving a 
teaspoonful or two of turpentine emulsion. 

When stimulants are needed, use beef tea, not alcohol, as is so often 
prescribed, as it is not stimulating in any degree whatever, while beef-tea 
properly made is a true nerve stimulant. 

There is no benefit derived from anti-pyrine, or anti-febrine, and the 
whole list of drugs which are many times used, the fact being admitted by 
the general profession. Mercury in the form of calomel in two or three 
grain doses two or three times a week is sometimes beneficial to act on the 
liver. When the mouth and tongue are dry, cracked, and coated, a tea¬ 
spoonful dose of turpentine emulsion acts well, given three times a day. 

The diet is of great importance in typhoid fever, as the specific germ 
lives and thrives in the alimentary canal, and the principal lesions are pro¬ 
duced there by a ptomain, an acid substance generated by the germs. 
Hence if we allow the patient more food than can be made use of, it 
decomposes, makes food for the germs, and adds to the severity of 
the disease. 

It has been found by experiment that milk (always given with thin 
gruel, barley water, or crust coffee) and fruit juice form by far the best 
diet. The fruit juice can be had from canned fruit ; or let the patient have 
ripe grapes and oranges, avoiding the seeds and skin. 

The milk and the fruit juice need not necessarily be given at the same 
time. If the patient becomes low and weak, use beef tea in place of or in 
addition to the above, as a stimulant ; or if milk does not relish, avoid 
giving too much, for an adult not to exceed two pints for twenty-four 
hours. Give no solid food during fever. When the appetite comes on 
during convalescence, use solid food with care, as fatal hemorrhages have 
occurred two or three weeks after the patient was up. 

A few persons should care for the patient, no outsiders being allowed. 
Do not sit and whisper, or even talk aloud more than is necessary, as all 
such unnecessary things annoy the patient. Always make the patient as 
cheerful as possible, never showing by any act or word to the patient that 
he is in danger. 

After the case is over, it is necessary to disinfect the room thoroughly, 
washing the walls and furniture with 1-2000 solution bichloride of mercury. 
All clothing, etc., used in the room should be boiled for an hour before 


588 


DISEASES , ETC. 


they can be used with safety. It should also be added that during the 
sickness of the patient, no food or water should be allowed to stand in the 
room for any length of time, and afterward used ; also the hands of any 
one caring for the sick should be dipped into 1-4000 bichloride solution 
every time the patient is handled, or the nurse leaves the room. Many 
nurses take the disease by neglecting the above precaution, and allowing 
their hands or fingers to come in contact with their mouth or lips. 

MEASLES AND SCARLET FEVER, WITH TREATMENT 

FOR BOTH. 

MEASLES. 

This much dreaded infantile disease entails more evils on the health of 
childhood than any other description of physical suffering to which that 
age of life is subject. It is dangerous because it is so common. 

Measles is an eruptive fever with catarrhal symptoms, referable to the 
bronchi-pulmonary mucous membrane, self-limited, and terminating in about 
two weeks. The majority of cases need nothing more than good nursing, 
with plenty of fresh air, avoiding sudden drafts, to prevent taking cold. 

The unfavorable symptoms in measles are a high degree of fever, 
the excessive heat and dryness of the skin, hurried and short breathing, 
and a particularly hard pulse. The after consequences of measles are, 
croup, bronchitis, mesenteric disease, abscesses behind the ear, ophthal¬ 
mia, and glandular swellings in other parts of the body. 

Treatment. —The old method of confining the patient to a close room 
and covering him with quilts, etc., is found to be detrimental. The im¬ 
pure air should be replaced by fresh air, and nature thus aided in elimin¬ 
ating the poison from the system. The eyes should be protected from 
bright light, but it is not necessary to keep the patient in a darkened room. 

In cases of lung complications, which are common, the difficulty should 
be treated the same as uncomplicated cases by use of fomentations over the 
chest, and hot steam inhalations by use of a steam atomizer ; and in severe 
cases a physician should be called. In cases where the eruption does not 
appear as soon or as thoroughly as it should, give the patient a good pack, 
as described in the treatment of typhoid fever, or give fomentations to the 
spine. 

Great care should be given the eyes for some time after the disease is 
over, not subjecting them to any strain whatever, as they are very liable to 
be left in a weak condition, which takes some time fully to recover from. 
The food should be simple and nutritious,—milk, gruel, ripe fruit, and fruit 
juices. 

SCARLATINA, OR SCARLET FEVER. 

Though professional accuracy has divided this disease into several 
forms, we shall keep to the one disease most generally met with, the com- 


SCARLET FEVER. 


589 


mon or simple scarlet fever, which, iu all cases, is characterized by an exces¬ 
sive heat on the skin, sore throat, and a peculiar speckled appearance of 
the tongue. 

Symptoms. — This is a highly infectious eruptive fever, common to all 
ages, but more especially to the young. It makes its appearance some¬ 
times almost suddenly, but generally after a day or two of general indis¬ 
position, in which vomiting almost always occurs. The rash consists of 
minute scarlet spots, which are scattered over the entire body. They are 
not raised above the surface of the skin, over which a diffuse redness com¬ 
monly prevails. The characteristic appearance is presented by the tongue, 
which is of a bright scarlet color round the edges, the middle being furred 
with the papillae of a bright scarlet color, standing out, and giving it the 
appearance of a strawberry. The throat is sore and scarlet, with difficulty 
in swallowing. On examining the throat, it will be found that the tonsils 
are often swollen and ulcerated. The glands in the neck are swollen also. 
The pulse is rapid and small. There is great thirst, with entire loss of 
appetite for food. The rash lasts from five to seven days, when it grad¬ 
ually fades away. The skin, after a variable period, begins to peel off as 
fine dust or scales ; sometimes large flakes come off. The entire skin of 
the fingers or toes sometimes comes off in one piece, like the finger of a 
glove. The itching caused by the eruption is sometimes a source of great ir¬ 
ritation and sleeplessness. In the active febrile stage of the disease it often 
happens that delirium occurs during the night, and subsides with the fever. 

In order to be thorough, we repeat the symptoms : Cold chills, shiver¬ 
ing, nausea, thirst, hot skin, quick pulse, with difficulty of swallowing; the 
tongue is coated, presenting through its fur innumerable specks, the ele¬ 
vated papillae of the tongue, which gives it the speckled character, that, if 
not the invariable sign of scarlet fever, is only met with in cases closely 
analogous to that disease. Between the second and third day, but most 
frequently on the third, a bright red efflorescence breaks out in patches on 
the face, neck, and back, from which it extends over the trunk and extrem¬ 
ities, always showing thicker and deeper in color wherever there is any 
pressure, such as the elbows, back, and hips ; when the eruption is well 
out, the skin presents the appearance of a boiled lobster-shell. At first the 
skin is smooth ; but as the disease advances, perceptible roughness is ap¬ 
parent, from the elevation of the rash, or, more properly, the pores of the 
skin. On the fifth and sixth days the eruption begins to decline, and by 
the eighth has generally entirely disappeared. During the whole of this 
period, there is, more or less, constant sore throat. Sometimes a sore 
throat is all that is complained of ; yet with only that symptom showing, 
this person may give scarlet fever to another, of the most virulent form. 
The sore throats that people talk of as “ catching ” are chiefly none other 
than those occurring in scarlet fever of a mild type. Scarlet fever is not a 
dangerous disease in itself, usually, as compared with some other erup¬ 
tive fevers. The mortality at the London Fever Hospital is, according 


590 


DISEASES, ETC. 


to Dr. Murchison, a high authority in this country, in scarlet fever only six 
or seven per cent, and the cases sent there are the worst from out of all 
London. 

flgp Points of special caution. Danger of relapse to be prevented. —In 
this hospital, too, rarely is seen any of those dreaded consequences of 
the fever which are ushered in about the third week, and serve to mount 
up the mortality of cases in private life, or injure the health of many others. 
How are these avoided there ? By keeping the patients strictly in bed for 
three weeks, however slight the case may seem. During the course of the 
disease, the kidneys are more or less affected. After the rash of scarlet 
fever has subsided, and about the seventh day from the date of the at¬ 
tack, the skin begins to peal more or less off, and takes about a fortnight 
thus to shed. This new skin is delicate, and its action easily suppressed. 
If the patient with it in that condition receive a chill, that is just what 
happens. The functions which ought to be carried on by the skin are thus 
thrust inward to be performed by the kidneys,— a work they are unable to 
fulfill from their already impaired condition ; and hence follows acute 
inflammation of these organs, and death after that is often rapid. If 
not, then is seen dropsy, rheumatism, swollen glands, diseased joints, 
and other serious complications, which all tend, in ordinary life, to raise 
either the mortality to an undue higlit, or permanently to injure the con¬ 
stitution of numbers. Speaking generally, these are not the results of 
the fever, for they are avoidable. They are grave complications, most 
common after slight cases, in those very cases of so-called “scarlatina” 
which people wrongly think is not scarlet fever. 

Treatment. —Scarlet fever is a self-limited disease, running a definite 
course ; hence good nursing is very essential. The apparently very light 
cases should receive prompt and careful attention ; for very often these 
are the cases that prove the most severe in the after results, as Bright’s 
disease of the kidneys may result some years after. 

In the present stage of our knowledge, the most reliable and certain 
prophylaxis is the isolation of patient and nurses, and the thorough and 
judicious employment of disinfectants upon their persons and in the 
apartments; applications to the patient should be 1-7000 of bichloride 
solution. (See also Germs, pages 574-577.) 

All furniture and articles not absolutely required should be removed 
from the sick room, and no one should be allowed to enter it except the 
medical attendant and nurses. Constant ventilation should be insisted on 
by lowering the upper sash of the window two or three inches in mild 
weather. Even in stormy weather this ventilation should be carried out, 
avoiding drafts upon the patient. Since the exhalations from the body, 
the various excretions, and the epidermic cells shed so abundantly in 
the desquamative period contain the scarlatinous poison, measures should 
be employed to disinfect them, in so far as the comfort and well-being of 


CROUP. 


51)1 


the patient will allow. All excretions should be disinfected, as Driven in 
the article on Typhoid Fever. By the frequent application of disinfecting 
washes to the nostrils and fauces, the secretions from these surfaces are to 
a great extent deprived of their contagiousness. If suppuration of the ear 
takes place, it should be syringed out with saturated solution of boracic 
acid. Even as late as the fourth week after the disappearance of the rash, 
children experience relief from unction of the surface with corbolated 
vaseline, which can be had at any drug store. The application should be 
made twice daily over the entire surface ; contamination of the air through 
the exfolations and exhalations from the skin is thus greatly prevented. 

A convalescent child should not be allowed to mingle with other chil¬ 
dren till three or four weeks have elapsed, and desquamation has ceased ; 
and all who are liable to take the malady should be excluded from the 
room in which a case has appeared, for a longer period, and until it has 
been thoroughly disinfected by burning sulphur after the room has been 
corked about the windows and doors. Three pounds are needed for a 
room 12x12, and a corresponding amount for larger rooms. The room 
should remain closed for twelve hours, and then opened and ventilated. 
A more thorough method is to wash the walls and furniture with 1-200 
bichloride solution of mercury. All clothing, bedding, or other articles 
not absolutely necessary for the use of the patient should be removed 
from the sick room. Articles used about the patient, such as sheets, 
pillow-cases, blankets, or clothes, must not be removed from the sick 
room until they have been disinfected, by boiling for one hour; all straw 
beds should be burned. By such measures of prevention there can be no 
doubt that the number of cases of scarlet fever can be greatly reduced. 
The room of a scarlet fever patient can be so carefully handled that there 
need be but one case in a family, even in large houses. 

These precautions should be as thoroughly carried out in cases of 
typhoid fever, measles, small-pox, diptheria, etc., and thus save much 
suffering and many lives. 

CROUP. 

This is by far the most formidable and fatal of all the diseases to which 
infancy and childhood are liable, and is purely an inflammatory affection, 
attacking that portion of the mucous membrane liniug the windpipe and 
bronchial tubes, and from the effect of which a false or loose membrane is 
formed along the windpipe, resembling in appearance the finger of a glove 
suspended in the passage, and, consequently, terminating the life of the 
patient by suffocation ; for, as the lower end grows together and becomes 
closed, no air can enter the lungs, and the child dies choked. Croup is 
always sudden in its attack, and rapid in its career, usually proving fatal 
within three days ; most frequently commences in the night, and generally 
attacking children between the ages of three and ten years. Mothers 


592 


DISEASES, ETC. 


who have children predisposed to this disease, should, therefore, be on 
their guard, and immediately resort to the means hereafter advised. 

Symptoms .—The following is generally the course of the disease: A 
child is put to bed in its ordinary health, apparently, or it may have a slight 
cold, and a cough a trifle rough, but not enough to excite attention to it. 
After a variable time the child wakes up with a hoarse, ringing, rasping 
cough and difficulty in breathing, and a countenance expressive of its 
trouble, each inspiration and expiration being attended with a rough, me¬ 
tallic, tubular sound, and the voice masked or obliterated by a harsh, hoarse, 
croaking vocalization. The cough is dry, harassing, and unattended with 
expectoration in the outset, but after awhile some portions of a membrane¬ 
like mucus may be coughed up. The pulse becomes rapid, the skin hot, 
the countenance more and more distressed ; and if relief be not afforded, 
the patient becomes drowsy, the complexion becomes blue, and the little 
patient may die from suffocation within^forty-eight hours. Happily, how¬ 
ever, this is not the most common course of the disease, if the treatment be 
prompt and active. 

Treatment .—The means employed in the treatment of membranous 
laryngitis, or croup, are naturally divided into two classes,—local and 
systemic. & * ft** 

An almost infinite variety of remedies have been applied to the throat. 
We mention only those that are really useful. Caustic applications, as nitrate 
of silver, the mineral acids, etc., are injurious ; for although they may re¬ 
move the false membrane, they cannot prevent its re-formation, and the 
extension of the exudation is invited to the healthy tissues corroded by 
the caustic. 

Solvents that are not irritating are the most useful. The first and most 
important one is lime water, which may be applied with a swab, a brush, or 
an atomizer The spray from the atomizer should be almost continuous; 
the application of the swab or brush, very frequent. The inhalation of 
the steam made by dropping small chunks of quick lime (fresh burned) 
into a wide-mouthed bottle, and inhaling while the lime is slacking, is ex¬ 
cellent. Repeat often. Next to lime water as a dissolvent is lactic acid. 
Use by adding enough of the acid to water to produce a distinctly sour 
solution. Apply as above. 

Chlorate of potash, a saturate solution, is used by many with good re¬ 
sults. Apply same as lime water. Bromide of potassium and ammonium 
may be used in the same way. 

The air of the apartment should be kept moist with the vapors of eu¬ 
calyptus and turpentine oils, which can be accomplished by boiling in a 
vessel some eucalyptus leaves with spirits of turpentine. This latter has been 
found to be exceedingly useful in children’s hospitals. In addition to the 
above, ice should be applied to the throat by using a rubber ice-bag, which 
can be had at any drug store. It will both ease the pain and congestion 
and retard the growth of the membrane. 


WHOOPING GO UGH—DIPHTHERIA. 


593 


The internal remedies are equally numerous. There are three objects 
to be kept in view in the treatment of true croup : 1. To detach, remove, 
and prevent the formation of false membrane ; 2. To prevent the at¬ 
tacks of laryngeal spasm ; and 3. To maintain the strength. 

Quinine and bromide of ammonium seem to do the best work in the 
majority of cases. As an emetic, alum given in one half to one teaspoon¬ 
ful doses, powdered fine, is the best. It should be given in some sirup or 
sugar, avoiding the teeth as much as possible, as it attacks the enamel. 
This, given when the throat seems to fill up, will aid in removing the ob¬ 
struction by producing vomiting ; lukewarm water will sometimes do the 
work. 

Care should be used in diet, giving nutritious and easily digested food, 
as milk and gruel ; also give good beef tea as a tonic. 

WHOOPING COUGH. 

Sym^itoms .—A contagious or infectious disease, beginning as a com¬ 
mon cold, and, after a few days, when the febrile symptoms have disap¬ 
peared, showing a spasmodic or paroxysmal character. The cough comes 
in distinct fits, each of which consists of a series of forcible expirations or 
cough noises, followed by an inspiration, or hard drawing in of the breath, 
with a sound almost exactly like the word “ whoop,” hence the name. The 
fits are accompanied with great distress to the patient — the face becomes 
red, the eyes bloodshot, and at times bleeding from the nose and mouth 
takes place. These fits are terminated generally by vomiting. During an 
attack, a child will exhibit great fear, and will run to its nurse or mother, 
to whom it will cling tightly for protection, as it were, against the cough. 

Treatment. —As whooping cough runs a definite course, little can be 
done but to meet the symptoms as they arise. If too much irritation of the 
throat occurs, apply fomentations to the upper part of the chest. In cases 
of nausea and vomiting, use some expectorant remedy, as white pine ex¬ 
pectorant, to which add one to three drops to the dose of ipecac, fluid 
extract or tincture ; or the sirup of ipecac may be used alone. In such 
cases, avoid overloading the stomach, also avoid greasy articles of diet. 

Mild cases of whooping cough need no treatment other than to keep 
the body warm, avoiding colds, and allowing plenty of outdoor exercise. 

DIPHTHERIA. 

Treatment .—All the necessary precautions laid down in the case of 
scarlet fever should be followed out closely in diphtheria. It is found that 
many of these diseases are self-infectious, that is, the disease is kept up by 
inhaling and taking into the body the specific poison generated by the 
disease. This poison is thrown off from the surface of the body and ex¬ 
haled ; and if allowed to remain about the patient for lack of ventilation, 
or collect upon the clothing, it is inhaled, and intensifies the disease. 
This subject is receiving great attention among the medical profession at 

38 


594 


DISEASES, ETC. 


the present time, and there is no doubt that many relapses in case of the va¬ 
rious diseases are due solely to lack of proper effort on the part of the nurse 
in caring for the patient, and in the future it should receive the closest 
attention. Good ventilation should be kept up, and daily changing of the 
bed clothing and any article worn by the patient. 

Another point that should receive careful attention is the source of 
the poison or germs that produce these diseases. The privies should be 
looked to, the cellars should be overhauled, sewers examined, the swill 
barrel or place of disposing of slops should be investigated, as the majority 
of these diseases, especially diphtheria and typhoid fever, originate in 
some of these places. Unless the source of the disease be destroyed, who 
can say where it will stop? The best and cheapest way to disinfect these 
places is by the use of sulphate of iron (copperas) one and one half pounds 
to a gallon of water, used plentifully ; and in case of a foul privy, several 
pounds of the crystals should be thrown into it. 

A physician should be called at once in a suspected case of diphtheria. 
Gargles of saturated solution of chlorate of potash should be kept up almost 
constantly, and once in fifteen minutes gargling a solution of permanganate 
of potash, three grains to the ounce, forty-eight grains to the pint of water. 
This should be used once in fifteen minutes as a disinfectant. In cases of 
high temperature, sponging the surface with cool water should be kept up 
at intervals of fifteen to thirty minutes. Ice packs should be used about 
the throat in case of too much inflammation. 

Care should be taken in using it, especially upon young children; the 
pack should not be allowed to remain too long at a time, or it will produce 
pain. 

There are many things made use of in these cases ; however, there is 
no specific, different cases needing to be treated differently. In all cases, 
however, plenty of moisture should be kept constantly in the room. This 
can be done by burning an alcohol lamp in summer, or by use of a stove in 
cool weather. Adding sufficient spirits of turpentine to the w r ater to keep a 
strong odor in the room is good. By use of the water vapor the throat is 
kept moist in it, and aided in throwing off the membrane. A spray to 
the throat by use of an atomizer is good, using the chlorate of potash, 
permanganate of potash as above, and also lime water, made of quick 
lime 1-800 part, or stronger in adult patients. 

FOR CURE OF DIPHTHERIA. 

Given by Mrs. J. Ogden Doremus, wife of the eminent chemist of 
New York City. 

Lime-water and carbolic acid. Spray the throat with it once an hour. 

PNEUMONIA. 

Treatment. — By the symptoms, we see that pneumonia comes on with 
a sudden and usually severe chill; hence, when such symptoms appear, 


PNEUMONIA . 


595 


especially when accompanied by a cold, great effort should be made at 
once, for the purpose of throwing off the attack, if possible. This should 
be done by applying hot fomentations to the spine and chest ; a hot leg 
bath should be given in a large pail, with a tablespoonful of mustard flour 
added to the water if at hand ; if not, use the water clear. At the same 
time the foot-bath is given, the patient should use a steam inhaler as hot as 
can be borne ; this soothes the air passages, and aids in expectoration if 
to the water in the atomizer is added fifteen to thirty drops compound 
tincture benzoin. Then have the bed warm, and put the patient into it, 
keeping the feet warm at all times.* 

When an attack of pneumonia is once established, fomentations to the 
chest should be kept up at intervals over the region of pain, being careful 
not to wet the clothing about the patient, which is unnecessary if the 
fomentations are given as follows : — 

FOMENTATIONS. 

Take heavy flannel cloths (underwear will do if nothing else is at 
hand), and wring them out of boiling water by keeping the ends dry to 
handle with ; have a dry cloth (flannel) spread out ready, and upon taking 
the hot cloths from the water, fold them the desired size, lay them upon 
the dry cloth, and immediately w v rap up and apply to patient. The dry 
cloth not only protects the clothing from getting wet, but confines the heat. 
The process should be repeated every three minutes for an hour or so ; then, 
with a cloth or sponge wet in cold water, cool off the part fomented, and 
dry, after which rub the part over with a little vaseline or soft oil, to protect 
against more cold. 

All through the attack, as long as the patient is able to use it, the 
inhaler should be used three or four times a day, from fifteen minutes to 
half an hour at a time. This can be used while the patient is lying down. 

With the beginning treatment, or at the onset of the disease, a saline 
laxative or warm enema should be given, followed by twenty to thirty 
grains of quinine, in divided doses ; five grains every two or three hours 
act best in adults ; children should be given a corresponding dose. 

If the above directions are carefully followed out, giving attention to 
the diet, using milk and gruel, fruit juice, fruit, and beef tea as a stimulant, 
almost any case of simple, uncomplicated pneumonia can be successfully 
treated. 

In severe cases, a physician should be called at once. 

* Every family should be possessed of an atomizer, as they are very useful in common 
colds, sore throats, etc. They can be had at 60 cents each by addressing the Medical and 
Surgical Sanitarium, Battle Creek, Mich., full directions accompanying them. They are 
sent by mail to any address. 



596 


DISEASES , ETC. 


ATHSMATIC BRONCHITIS. 

The following treatment effected a cure in the case of a girl sixteen 
years of age, who was afflicted with this trouble. She was otherwise 
healthy. She had had the bronchitis for three years, and had doctored 
with leading practitioners for nearly that length of time with no benefit. • 
She had to sleep in an almost upright position, and she could not walk up 
an ordinary pair of stairs without resting. In two months 5 time she was 
permanently cured by inhaling twice daily the vapor of compound tincture 
of benzoin, prepared as follows : — 

Procure a common tin quart-pail with cover, having a spout something 
like a kerosene can, on which attach a short piece of rubber tubing four to 
six inches long, and insert a piece of glass tubing into the rubber for a 
mouth-piece. Fill the can from one third to one half full of hot water. 
Drop into the water fifteen to twenty drops of compound tincture of ben¬ 
zoin. Now, sitting in an erect position to give the greatest freedom to the 
lungs, inhale the vapor, then gradually exhale through the nostrils. Re¬ 
peat this about ten minutes twice a day. If necessary, repeat in four or 
five hours. 

In connection with this, a breathing exercise should be conducted 
three or four times a day, by raising the arms over the head slowly, at the' 
same time taking in a deep breath of air; this exercise to be continued 
five minutes. 

This can method of benzoin inhalation will be found one of the best 
remedies for common colds and sore throats that can be used, especially for 
colds settled on the lungs. If you cannot get the benzoin tincture, use 
the steam of hot water alone. 

RHEUMATISM. 

Treatment . — In rheumatism of whatever form, there is an excess of 
acid in the system, in the form of uric acid, etc., also an excess of urates. 
To a large extent these can be eliminated from the system by copious water¬ 
drinking and eliminative treatment, as packs and steam baths. A good 
steam bath can be given by placing the patient in a chair, and putting one 
or two quilts around both patient and chair, allowing the quilts to reach 
the floor, being careful to draw them close about the neck, so that no steam 
may escape. Now place underneath the chair a dish of hot water ; and by 
keeping small hot stones the size of the double fist, or pieces of brick, and 
dropping them into the water, which should cause the water to boil visor- 
ously, you can thoroughly steam the patient. Keep the process up for one 
half to one hour, then carefully sponge the patient off with cool water, and 
dry ; avoid taking cold. In giving this bath, or any other hot treatment, it 
is always best, when there is any liability of taking cold, to rub the patient 
ovei with some soft oil, as cocoanut oil; or vaseline will do. Afterward 


DIARRHEA— CONS TIP A TION. 


597 


wipe with a towel, to avoid greasing the clothing. There is very little risk 
to run, if this method is followed. 

While in the hath, the patient should drink plenty of hot water. The 
treatment should be repeated as often as once a day, in strong patients, 
who are able to stand it; or two or three times a week in less able patients. 

Electricity and massage are also useful agents. (See Rheumatism, 
p. 607.) 

FOR DIARRHEA. 

THE BEST EXPERT TREATMENT. 

Tannate of glycerine made by dissolving one drachm of tannic acid 
in one ounce of glycerine ; starch-water made by stirring a little starch 
in water until it is about the consistency of thin mucilage when heated. 
Mix from one to two drachms of the tannate of glycerine with two or three 
tablespoonfuls of starch-water, and give as an enema. For a child, use one 
eighth to one fourth of the above dose, according to age. 

CONSTIPATION. 

There is no disease flesh is heir to that gives the human family so much 
trouble as constipation, nor is it simple to manage. It is usually a chronic 
affection, brought on by using laxative and cathartic pills, which everybody 
should avoid excepting in urgent cases ; for after long-continued use of 
these helps, the bowels refuse to act without this or some other aid. An¬ 
other great source of this evil lies in our food. 

The intestines are muscular organs, and by their contractions force the 
food along the alimentary tract. These contractions are brought about by 
stimulation from the waste material in the food we eat ; hence if we par¬ 
take largely of a class of food that gives little waste, as fine flour bread and 
delicacies, the muscular tissue will waste and become weak, as an arm 
would if tied up in a sling for six months. Therefore we should avoid this 
difficulty by using coarser food, as graham bread, fruits, grains, vegetables, 
etc., thus keeping in healthy action the muscles of the bowels. 

A glass of cold water taken in the morning on rising and also on going 
to bed, is an aid ; also kneading the bowels gently and persistently, and by 
the use of electricity, by passing a current through from one side to the 
other, by placing one electrode on the spine and the other at different 
places over the bowels. 

In extreme cases, a physician should be consulted, although the above 
treatment acts well in the most severe cases. 

Horse-back riding is excellent, also riding in a hard-riding buggy or 
wagon daily.* 


*Eat plentifully of well-cooked, rolled oatmeal, baked apples, graham bread and 
graham mush, Florida oranges, stewed prunes, strawberries, etc. If the bowels will not 
move, obtain a good syringe, and use an enema of warm water, not hot, using more or less 
as may be necessary. This is the treatment used for immediate relief in all sanitariums. 



598 


DISEASES, ETC. 


As great care is needed in the use of laxatives in cases of constipa¬ 
tion, the enema should be employed only in cases of extreme necessity ; for 
all such aids are but doing Nature’s work. It is far better to use rolled oats, 
cracked wheat, and other grains, with ripe fruit, grapes, oranges, etc., and 
thus give Nature a chance to do her own work. Usually, however, there 
are chronic cases that are stubborn to yield to any simple method. In such 
extreme cases, we may resort to pills or laxatives, such as cascara, sagrada, 
or the “anti-constipation pills” made by the Upjohn Pill & Granule Mfg. 
Co., at Kalamazoo, Mich., which can be obtained by mail. 

In using these articles, the best results are obtained by taking a suffi¬ 
cient dose to produce one evacuation of the bowels in twenty-four hours. 
Take one or two pills to start on, and then keep it up from six to eight 
weeks, and in extreme cases three months, by taking a dose every night at 
bed-time, gradually lessening the dose until none is taken. If one pill be 
sufficient on the start, after a few days take three fourths of a pill by di¬ 
viding one ; in a few days take one half, and so on, thus acquiring a habit. 
At the same time, plenty of water should be taken and proper diet, avoid¬ 
ing too concentrated food. 


COLIC. 

This affection often accompanies diarrhea, and usually disappears upon 
the removal of the latter. In uncomplicated cases, hot fomentations ap¬ 
plied to the bowels are excellent. Dry heat applied by heating thick 
earthen plates or dishes, wrapping them in cloth and applying, is good. 
Hot enemas and a glass or two of hot water may also be used to advantage. 
One-half to one ounce of the tincture of assafetida given by enema in a 
little warm water, will often check the pain when other remedies fail. In 
giving the hot applications, do not expect relief too soon, but keep them 
up vigorously for hours if need be, and as hot as the patient can bear them. 

NEURALGIA. 

Neuralgia, or nerve pain, as the word implies, is a very common affec¬ 
tion, and there are a great variety of remedies ; but we shall give here those 
which produce the best results in the majority of cases. 

In the first place, all morbid or depressing conditions of the system 
should be altered by improving the general health by plenty of outdoor 
exercise, especially in the sunshine. Let the sun shine into your houses ; 
if in an office on the north side of the house, remove by all means where 
the sun can beam into your room. Sunshine has great curative effect in 
neuralgia. Go to a dentist, if facial neuralgia be the form, and have all 
decaying teeth removed, as many times much suffering may be put to an 
end by removing some old and decaying tooth. 

Many cases will yield to heat, either in the form of fomentation, or 
dry heat, by heating a flat-iron, wrapping it up in a woolen cloth, and lay- 


DISEASES PECULIAR TO WOMEN. 


599 


ing it close to the seat of pain. Massaging is excellent ; pressing the heat 
between the hands is also good. Electricity acts well in many cases, gal¬ 
vanism being preferred. 

DISEASES PECULIAR TO WOMEN. 

Dysmenorrhea, Menorrhagia, Amenorrhea, and Metrorrhagia. — These 
terms all apply to the menstrual period, or flow, and are defined respectively 
as follows ■ Painful menstruation, excessive menstrual flow, non-appearance 
or cessation of flow, and flow at other times rather than the regular period. 
These are not diseases of themselves, but signs or symptoms of disease, and 
occur from various causes. The most common, excepting amenorrhcea, 
are displacements of the uterus, abortion, sexual excesses, self-abuse, ab¬ 
normal growths in or about the pelvic organs, such as fungus and fibroid 
growths. 

Amenorrhoea has two meanings : 1. Where the flow does not appear in 
early life at the proper age and time ; 2. A cessation of flow after it has 
been once established. In the latter case, it may cease from various causes, 
as from consumption, from pregnancy, from taking cold at the menstrual 
period, or from the menopause, or change of life, which occurs between the 
ages of forty-five and fifty-five, although it may vary either way. Cases 
are recorded where the menopause took place at as early an age as thirty 
years, and children have been born to women at seventy-five ; the aver¬ 
age age, however, is fifty-two and one half years. 

Since these are but the signs of disease, and point, many times, to 
grave disorders, they should not be allowed to run from month to month, 
but a reliable physician should be consulted at once, avoiding by all means, 
if your life is worth anything, all advertising quacks and advertised drugs. 

If these warnings were only heeded, it would save the women of the 
world much suffering and death. Just think for a moment of the absurdity 
of expecting to put in place a misplaced organ by use of drugs, or to remove 
abnormal growths by drugs, or, in fact, to remove any of the causes by aid 
of such nostrums ! There are certain aids that can be used until a physi¬ 
cian can be called, such as applying fomentations to lower part of bowels, 
hip pack, etc., in cases of painful menstruation. 

In excessive flow, elevate the foot of the bed four inches or more by 
use of bricks or blocks, which will, if the patient keeps quiet, give almost 
immediate relief. Hot vaginal douches long continued are good. Go to 
bed upon the appearance or approach of the period ; this will have a cur¬ 
ative effect in simple cases. Sudden cessation of the flow, which occurs 
often upon taking cold at or just before the menstrual period, can many 
times be obviated and the flow brought on by putting the patient into a 
warm bed, applying hot bottles or fruit cans filled with hot water to the 
hips and lower extremities, getting up a good sweat. This should be kept 
up for some time. But all such cases should receive medical aid as soon as 
possible. 


600 


DISEASES, ETC. 


BROKEN BONES OR LUXATIONS. 

By the latter term we mean displacement of joints. 

In either of the above accidents, a physician should be called as quickly 
as possible. In the meantime, the limb should be fomented vigorously, 
both for the relief of pain, and to avoid swelling, in order that the physician 
may be able to set the limb on arrival. Many cases, if left to themselves, 
will in a few hours become so swollen that the physician can do little with 
them. 

Fomentations will be found equally as efficacious after the fracture is 
reduced. 

HEMORRHAGE. 

In cases of severe hemorrhage, resulting from a cut or injury, the first 
thing to do is to apply pressure upon the heart side of an injury. If not 
acquainted with the course of the blood vessels, constrict the whole limb 
above the wound, by tying a handkerchief about the limb, and twisting in 
a stick to tighten it. If the wound be upon the body, apply pressure with 
a piece of cloth, if at hand ; if nothing else, use the hand until relief be 
had ; if from the nose, hold both hands of the patient above the head for 
some time. 

HICCOUGH. 

Hiccough can be relieved many times by swallowing small bits of ice, 
or a drink of cold or hot water. Heat or cold applied over the stomach 
is good. Holding the breath will often act well. 

NERVOUS PROSTRATION. 

A WARNING FROM THE AUTHOR’S EXPERIENCE. 

Nervous prostration, or breaking down of the nervous system, is be¬ 
coming so common that, with the hope of being able to benefit persons 
who may by overwork or other causes be breaking themselves down in this 
way, I am induced from my own experience, and the advantages of exten¬ 
sive observation, to give here such hints as I tliiuk most valuable for their 
benefit. 

When I first took the road, I was as tough and rugged as a man could 
be. It would seem as if I could endure the most severe trials and exertion 
with impunity. But though of the most strictly temperate habits, the long- 
continued strain of nearly twenty years, to which my arduous duties and 
position subjected me, in time so seriously affected me that for years it was 
only with the greatest difficulty I was able to continue my work ; and finally 
I became so prostrated that I could do no more. 

Ignorant myself of the real causes of my derangement, and notwithstand¬ 
ing my consulting many eminent physicians, not one warned me or pointed 


NERVOUS PROSTRATION 


601 


out the true cause of my trouble, namely, that I was breaking myself down 
by overwork, and that it should be desisted from. They prescribed tonic 
and other treatment, and so I drifted along, pushing myself constantly to 
the greatest effort, until I reached the limit of my strength. 

At first this trouble was noticeable by severe nervous headaches, with 
great sense of prostration ; these effects were gradually intensified, followed 
by heat in the head, irritability of temper, and extreme tired feeling, 
especially in the morning, great sensibility to slightly disturbing causes 
difficulty at times to sleep, and general disturbance of the nervous system. 
These symptoms increased until I could do no more, and was compelled to 
leave the road. 

In my travels through the country, and since then, I have noted a great 
many who have been, and are, breaking themselves down through igno¬ 
rance of the conditions and causes of trouble, and who, I am sure, would 
gladly avoid such consequences if they were only pointed out to them in a 
way they could understand. This being intended more particularly for a 
farmers’ book, I would’state this for their especial benefit. 

Through the country, I found, in many instances, farmers’ wives, per¬ 
haps not in robust health, who often, in addition to doing all the cooking, 
washing, and mending for a large family, attended to the dairying and 
other household duties. The result would be headaches, irritableness, and 
increased sensibility, which compelled them to take rest. These symptoms 
would be gradually intensified until there was a severe fit of sickness, or a 
complete breaking down of the vital forces, with other peculiar symptoms 
showing great general weakness. 

The following are also common to this difficulty : In very severe cases, 
pain and heat in the head, this perhaps extending down the spine, being at 
times very severe, at others hardly perceptible ; sometimes a sense of cold¬ 
ness and pressure in the head ; tenderness of the scalp and spine, either or 
both ; cold feet ; great sensitiveness to the least chill or current of air, 
especially across the shoulders. One of the peculiar symptoms in extreme 
cases is an utter sense of prostration ; at times it would seem as if one 
would suffocate, yet be able to breathe all right ; one is unable to read or 
bear the light; and talking much, especially to certain persons, proves ex¬ 
ceedingly prostrating. The digestion is usually greatly impaired. The 
husband is generally a jolly, robust fellow, able to bear any excitement, 
and cannot see why his wife should be so sensitive and nervous to causes 
that others do not notice, believing that it is only a matter of idle fancy 
she should learn to control. 

My experience in sanitariums since leaving the road has brought to 
my notice thousands of men and women who have become completely 
ruined in health by these and other causes of excessive nervous strain, 
until they were thoroughly prostrated, and had come to feel the greatest 
sense of misery. Had their friends and families known the causes and 
the sufferings which were sure to ensue, they would naturally have been 


602 


DISEASES, ETC. 


among the first to guard them from it. Very few of them have the 
remotest idea of the real cause of trouble, and still less of the proper 
course of treatment. The results, in an aggravated form, produce fre¬ 
quently extreme prostration and pain. I have known many who could 
not even stand up, or bear the conversation of others. 

In my own case, after leaving the road, I could not for years go into 
a lighted room, or bear the strain of conversation for more than a few 
minutes, without causing the most serious feeling of prostration. I could 
not write a letter, or even a postal, without affecting me for days ; I could 
not get any sleep ; the whole nervous system was, as it were, torn to pieces 
with an impression of the most utter misery. All these symptoms, with 
many others that I might mention, are indications that must be heeded 
promptly. 

Now as to treatment. Medicine will here do practically nothing. 
Physicians will usually prescribe freely tonics and other stimulating 
medical treatment, but it is like whipping up a horse that is already 
tired and overworked, until there is no reaction of the nervous system, 
and he can go no farther ; instead of putting him into a stable, feeding 
him generously, and taking the nicest care of him until he regains his 
strength. This is the only true principle and key to recovery, — simply 
taking the nicest possible care of the health, watching every little point 
of derangement and guarding it, taking the best and most nourishing food, 
such as the system can most successfully appropriate, diverting the mind 
without fatigue, giving freedom from all annoyance and care, with plenty 
of sleep, avoiding all causes of disturbance, and waiting for nature to re¬ 
cuperate. There is no patent way of getting out of these troubles. Any 
man or combination of men who promise to do so by giving medicine, 
and especially by any of the advertised patent medicines, you may put 
down as either ignorant of the true conditions of recovery, or deceiving 
you for mercenary purposes, and therefore not worthy of confidence. 
Certain stimulants and tonics may make you feel better for the present, 
but let me tell you that I have seen hundreds who have been through this 
sort of thing, and it was like whipping up the horse, before referred to. 
Every case of cure brought to my notice has been accomplished by these 
general measures of recuperation. At sanitariums where these difficulties 
are treated very intelligently and successfully, they take away all tonics 
and narcotics. Of course a great deal can be done by intelligent medical 
help, and in extreme cases it is indispensable ; but what is generally needed 
are mainly hygienic measures, such as careful regulation of food, the use 
of heat or fomentations to the nerve centers, massage, electricity, meas¬ 
ures of equalizing and stimulating circulation, protection from all causes 
of irritation and excitement, etc. It is very important to have the food 
adapted to the conditions of the system ; if the digestion is weak or slow, 
it must be of a light, plain, nourishing character, nothing stimulating. 
The judicious drinking of hot water is a very important auxiliary. Give 


HEADACHE. 


603 


isolation from visitors. It is very important to have the sleeping room 

fresh, clean, and well ventilated. For those strong enough, the very best 

measure during pleasant weather would be camping out; this of itself 

will do wonders. These, with a hundred little things, are essential to 
success. 

Dr. Kellogg, the chief physician of the sanitarium in which I have 
been for the past seven years, has had great experience and success in 
the management of nervous troubles especially. He is a man of decided 
ability in the profession, the author of several fine works, and is especially 
successful in delicate surgical operations. He can be safely consulted. 
The sanitarium of which he is chief is considered the finest and most com¬ 
plete in all its arrangements of any in this country or Europe. 

HEADACHE. 

Since writing this article, the following, from an eminent physician, 
has been brought to the writer’s notice, and it is included as of additional 
importance to the reader : — 

“There are many kinds of headaches. In these days, the nervous 
headache is a distinct variety. It is generally located in the front of the 
head, across the forehead, over the eyes. It may be in other parts, though, 
—at the top of the head, at one or both sides, at the back, or all over. It is 
painful, depressing, disabling. A man feels, at the hight of the paroxysm, 
like a hunter who has galloped his legs clean off, and who could not leap a 
three-foot ditch to save his life. The spur is of no use, neither is the whip. 
The pain in the head is worse to bear than either, and the patient will 
rather endure both whip and spur than make any kind of effort which will 
make the head pain worse. Physic by itself is of no use. There is not a 
single drug known to medical science which will of itself at once and per¬ 
manently cure a nervous headache. On the other hand, drugs are not 
always needed. A complete change of air and circumstances will usually 
take away the pain in ten or twelve hours. Perfect rest of a duration pro¬ 
portioned to the severity and long continuance of the symptoms, will make 
the cure permanent. There are, of course, methods of relieving and dimin¬ 
ishing the pain until such time as it may be possible to obtain complete 
rest. But rest is the thing to be secured at all costs. If not, the pain goes 
from bad to worse, and the risk from less to greater. The final consequence 
it is impossible to predict, except that a breakdown sooner or later is inev¬ 
itable, and the breakdown may be for a year or for a lifetime. A nervous 
headache is a danger signal; if it be frequent, the danger is increased ; and 
if continuous, a catastrophe is imminent. The driver must put on his 
brakes at all hazards, or he will probably soon have a leap for his life. 
There are few sets of circumstances in which it is a man’s duty to go on 
with his work at all risks, when he is in this condition. Even a threatened 
bankruptcy had better be risked than a threatened life. Besides, a man 


604 


DISEASES, ETC. 


who is in the unyielding grip of a permanent headache, is not really the 
best judge of his own circumstances. He magnifies and distorts things 
amazingly. He takes counsel of his fears, and abandons his hope and 
courage altogether. Rest, immediate and sufficient, is the sovereign rem¬ 
edy. Two weeks at once may be better than a year later on.” 

SLEEP AND REST. 

ESSENTIALS TO LONG LIFE—HINTS ON DIET—A REMEDY FOR INSOMNIA. 

The following from a very high authority is so good that I give it a 
place as worthy of careful consideration : — 

“To get absolute rest for mind and body at night is the necessary 
thing for the preservation of health. The bright eye and clear skin that 
characterize youth can only be retained in that way. 

“It is a fact that few people know what it is to rest well. Many 
believe that they do rest well, and frequently I hear people remark that 
nothing in the world disturbs them after they have gotten into their beds. 

“Yet these same people get up drowsy in the morning. Many of them 
are noticeably languid all the time. Some of them are irritable and nerv¬ 
ous, and all of them now and then complain of being so Tazy ’ or tired that 
they are incapable of displaying any energy whatever. Now the direct 
cause of these things is a want of rest, and of this they are robbed by a 
host of readily cured ailments and petty disturbances. 

“No one can get refreshing sleep in a room that is not properly ven¬ 
tilated. The window should in the summer time be lowered from the top 
and raised from the bottom. In the winter, if not altogether too cold for 
comfort, the same practice should be observed, and in any event the room 
should be properly aired before retiring, and some means for ventilation 
after that adopted. 

“No one can sleep as well next to a boiler room as he could in a place 
where no jar or noise exists. Every vibration or violent sound is a clash 
with the nerves of the sleeper and a destroyer of his needed rest, whether 
he be conscious of it or not. The bustle and roar of every great city is 
more or less a tax on the life of each of its inhabitants. 

“Another great enemy of rest is mental labor, when it is called into 
use before retiring. Any one that concentrates his thoughts in any way 
likely to cause worriment or anxiety before going to bed will pay the pen¬ 
alty by a sacrifice of his rest, and by carrying hollow eyes and unstrung 
nerves all the next day. 

“ This is very easily explained. The use of the brain functions causes 
an abnormal amount of blood to flow and settle there for the time being. 
Only by diversion of the mind in a recreative way and an ordinary amount 
of physical exercise can the brain be relieved of its load. Sleep will not 
do it, and when sleep does come on a person in this condition, after a good 


SLEEP AND PEST. 


605 


deal of tossing about, the brain will continue to act and the nerves to con¬ 
tract perhaps continuously throughout the night. 

‘‘Then the poor victim will arise in the morning wondering why he 
does not feel refreshed. The fact is that, with the exception of his eyes, 
which have been rested by being shielded from the light, he is not much 
better off than he would be had he not gone to bed at all. 

“Indigestion and constipation bear about an equal share in the theft 
of sleep. Of the latter not much can be said with delicacy. It is a com¬ 
mon complaint that gives rise to more serious ailments than any other sin¬ 
gle disorder. It is so easily avoided by regularity of habit or some simple 
remedy that there is no excuse for allowing such an affliction to become 
chronic. 

“ About indigestion : it is something we must all submit to occasionally ; 
for our regard for our palate readily overcomes our discretion, and puts 
temperance in the shade. The effect of indigestion on the human system 
is worse when the body is meant to be in a state of repose. There is no 
way then of throwing it off, and it must be allowed to do its worst in de¬ 
bilitating the one attacked. 

“When there is a tendency to indigestion, or also a torpid liver, a sim¬ 
ple temporary relief may be afforded by taking a little bicarbonate of soda. 
This has the effect of quieting the stomach by creating carbonic-acid gas, 
which is readily thrown off. This is the ingredient the stomach lacks when 
in a state of indigestion. 

“Now, regarding the question of eating before retiring at night, I 
should say it is equally as bad to eat indigestible food or a large quantity 
of any sort of viands as it is to go to bed hungry. An empty stomach will 
cause a rush of blood to the head, and one that is heavily laden is likely to 
be filled with obnoxious gases, in which the element of carbonic acid is not 
so prevalent as to prevent some consequences that lead to broken rest. 

“ If one is troubled with insomnia, a bandage soaked in cold water, 
and laid across the eyes and temples, will afford almost immediate relief, 
and guarantee rest to the weary person if he suffers no other ailment. 

“This same appliance also proves very beneficial in directing an exces¬ 
sive flow of blood from the brains into its proper channel. 

“These simple rules, if observed, will allow every one to get that rest 
which prolongs life, and preserves youth and beauty.” 

CURE FOR HEADACHE. 

Ferocyannate of quinine, 60 grains; valerinate zinc, 20 grains ; solid 
extract hyoscyamius, 20 grains. Make into 20 pills. Take one pill three 
times a day, before meals, for three days; then stop three days, unless it is 
about time for the return of the headache ; in that case, keep right on with 
the pills. These pills are harmless, and are both tonic and nervine. 


006 


DISEASES, ETC. 


This recipe is from Dr. Johnson, Atlanta, Ga., who gave it to Mr. Wm. 
Andrus, and he to Grandine & Hinman, druggists in Battle Creek, Mich., 
his successors in business, who have used it among their friends and cus¬ 
tomers with great success. It is undoubtedly among the very best remedies 
for headache known to the profession. 

During a chance conversation with Mr. Hinman, of the above firm, he 
referred to this recipe as invaluable for cure of headache, and referred to a 
large number of cases he knew to have been cured by it. Assured of its 
value, with the hope of being able to help those so unfortunate as to be 
subject to sick-headache, the writer made a special request for a copy of it, 
which was kindly granted. 

TO CURE FITS. 

Put as much valerian root, and the castor or wart from a horse’s 
leg, which is to be cleaned and cut into small pieces, as will be digested in 
a pint of whisky. Dose — three teaspoonfuls a day, and repeated until a 
cure is effected. A son of Mr. Hoyer, of Shelby, Niagara Co., N. Y., 
twelve years old, was subject to terrible fits, being in a fit sometimes, Mr. 
Hoyer stated, for two hours. Dr. Failing, of Eoyalton, next town, obtained 
in Canada the above remedy, which cured the boy in six months. Mr. 
Henderson, hotel keeper of Otisco, N Y., claimed to have been cured by 
this prescription ; also three others met by the writer in Central New York. 

CURE OF CARBUNCLE. 

Take a cow’s horn, scrape off about a handful of fine shavings, and 
apply to the enlargement. Continue repeating until there is relief. This 
is regarded specific, and gives relief in two or three days. 

Mr Me Combs, of Hot Springs, Ark., who gave it to me, referred to a 
number of bad cases cured One especial case was that of a man who had 
a very bad carbuncle, of weeks’ duration. He was recommended to use 
this. His doctor found it on, and took it off ; but the patient had another 
poultice put on. The effect was so good that the doctor, next time, said 
he might keep it on. The experiment was so marked a success that the 
doctor adopted it as his method of treatment. 

TO STOP HAIR FROM FALLING OUT. 

The following has proved so valuable a remedy for stopping hair from 
falling out, as well as growing in new hair, that it is given a place here : — 

Fill a bottle with lobelia roots and stems, and cover well with good 
whisky, and let stand until digested ; then strain off the liquor, and add any 
scent desirable. Wet the hair, rubbing well into the scalp with the fingers 
once a day for a week or two, repeating afterward as may be found 
necessary. 


REMEDIES. 


607 

Years ago the writer’s hair was falling out rapidly ; being noticed by a 
stranger, he advised the above dressing, saying his hair was falling out 
rapidly, and was not only stopped from falling out, but had grown in thick by 
this remedy, and would warrant it to do so in this case. It was immedi¬ 
ately used as directed, with the most satisfactory results, and is probably 
among the very best remedies known for this trouble. 

TO TAKE OUT FIRE FROM A BURN. 

Take equal portions lime-water and raw linseed oil. Good for burns 
and scalds. Bathe the parts liberally with the liniment. 

This was given by W. Mansfield, of W. Roxbury, Vt., and used by 
him for many years in his family ; claimed it to be one of the best reme¬ 
dies ever used for these purposes. In the proportion of f lime-water and 
} linseed oil will cure the poisoning by ivy and dogwood. Wet a cloth 
and lay on the part, and keep constantly wet till well. 

A lady who had much experience with these poisons, says this is the 
only thing that seems to take out the poison. 

CURE OF SCIATIC RHEUMATISM. 

A case of sciatic rheumatism of two years’ standing, was cured by 
taking a decoction of poke berries, prepared as follows : — 

Put a pint of berries into a quart of whisky. After standing until fully 
digested, give a dose of one tablespoonful four times in twenty-four hours, 
or six hours apart. The case was very severe, resisting all regular treat¬ 
ment, and causing great suffering. Was cured in a few weeks. 

Given by Rev. Mr. Button, of Evansville, Ill. He obtained it from 
the man who was cured. 

ITCH OINTMENT. 

1 oz. red precipitate; 1 oz. spirits of turpentine ; 2 oz. Burgundy 
pitch ; \ lb. fresh butter. Melt the butter and pitch, and add the other in¬ 
gredients, stirring until cold. 

TO CURE COLIC. 

Take at once a tumblerful of hot molasses. A sailor who was de¬ 
lirious from colic, and nearly dead from it, was relieved in five minutes. 
Calling my attention to it, and claiming it would cure every case, I was 
induced to make a note of it. The sailor said he took cold molasses 
with the same effect. 

TO CURE A FEVER-SORE. 

Take 3 ounces blue vitriol and 3 ounces gunpowder. Boil in a quart 
of soft water until thoroughly dissolved, and reduced to one-half the quan¬ 
tity. Pour on to the sore while hot as can be borne. 


608 


DISEASES, ETC. 


Steven Johnson, of Governeur, N. Y., was cured of a fever sore on his 
arm, of the worst character, of a year’s standing. Doctors said lie must 
lose his arm — his own words. There was necrosis of the bones of the 
arm ; sores in three places ; was cured by one application. Mr. Olmstead, 
of Oxbow, N. Y., had a bad sore below the knee ; went on crutches for 
six months ; was cured with one application. Several other cases were re¬ 
ported of an equally remarkable character. 

HOT SALT. 

The following is a case of remarkable cure of bruise of thigh, from 
the use of hot salt. 

H. D. Johnson, of Pottsdam, St. Lawrence Co., N. Y., fell from a build¬ 
ing, twelve feet, upon a pile of wood, injuring him seriously in different 
parts of the body — the thigh very seriously bruised, causing him to faint 
away. He had a stiff leg for a month ; the part swollen from the hip to the 
foot to twice its size, was treated with cold water by advice of three phy¬ 
sicians. The limb was entirely stiff and disabled. As a matter of experi¬ 
ment, he bound on a poultice of hot salt about an inch thick before going 
to bed. Next morning he could move and bend his leg, the swelling was 
all gone down, and he was perfectly cured. 

The simple facts, as stated above, were given to the writer six years 
after the injury of Mr. Johnson. 

TO CURE AN INDOLENT ULCER. 

A gentleman who had a fever-sore on his leg for seventeen years, had 
spent five thousand dollars in trying to get the sore cured, and had no hope 
of having it healed, was cured in three months by the following remedy .— 

Take the green scum that gathers on the water in the frog ponds in 
spring and summer ; boil over a slow fire ; then add fresh butter to the con. 
sistence of an ointment. Dress the sore with it once a day. The man 
claimed to have given it to others who were afflicted with obstinate ulcers, 
and that it had made perfect cures, and wished, from humanity to others so 
afflicted, that I would give it an insertion in my book. 

PSORIASIS AND ECZEMA (PARTICULARLY 

PSORIASIS). 

I. Arsenite soda, 5 grains ; powdered extract nux vomica, 4 grains. 
Make 100 pills ; take one after each meal. To insure a cure, should be 
used from 1 to 6 months. 

2. Sulphur and cream of tartar, each, 1 oz., calcined magnesia, ^ oz.; 
powdered sugar milk, 1 oz.; powdered anise seed 3 drachms. Mix. Dose 
1 teaspoonful in water night and morning. 

3. Tar Ointment. — Pure tar and beef suet, equal parts. Mix the 
tar with the suet, previously melted with a moderate heat. And having 


REMEDIES. 


609 


strained the mixture through muslin, stir it constantly while cooling. 
Apply 2 or 3 times daily, rubbing in thoroughly. 

4. Particularly for psoriasis. Caustic potash, 2 drachms ; oil tar, $ oz. 
Mix. Apply, externally, one part of the mixture to 4 parts rain-water. 
After using for 2 weeks, it may be used 1 part to 2 parts rain-water. 

A gentleman who had suffered terribly from psoriasis for years, though 
under treatment almost constantly by specialists at great expense, was given 
the above prescription by an eminent specialist of New York City, which 
cured him in three months. Knows of its curing a number of bad cases to 
whom he gave the prescription. Regards it priceless in value. It is in¬ 
cluded here with the hope of its helping persons so affected. The treat¬ 
ment given should be regularly followed. 

EYE WASH. 

Take three hen’s eggs, and break them into a quart of clear cold rain¬ 
water ; stir until a thorough mixture is effected ; boil over a slow fire, 
stirring every few minutes ; add half an ounce of sulphate of zinc (white 
vitriol) ; continue the boiling a short time, and the compound is ready for 
use. In this preparation a solid substance, or curd, is precipitated or 
thrown down, and a liquid solution rests upon the top. This is the best 
wash for sore eyes of either man or beast, that was ever made. The curd 
applied to the inflamed eye at night will draw the fever and soreness nearly 
all out by morning. After two or three days, the water should be strained 
from the curd, and put into a bottle for future use.' This wash is invalu¬ 
able. When applied to the human eye, it should be diluted. 

A gentleman who had a copy of my old edition, having this remedy in 
it, informed me that he was offered $10 for the book on account of the 
value of this recipe, having used it in his neighborhood with great success, 
and that he would not sell it at any price. 

A POSITIVE CURE FOR CATARRH. 

There is a great deal of catarrh and bronchial irritation in this climate, 
and the treatment, generally, is so unsatisfactory that I am induced to give 
a remedy which I know to be of the greatest value. 

I had been afflicted with catarrh for a good many years, and tried the 
best known treatment of the medical profession, including a great many 
“positive cures,” without help. In a chance way I found a remedy that 
cured me perfectly in a few weeks, and have personally known it to cure 
many cases that had been given up as beyond help. 

In my judgment it is by far the best known remedy for catarrh and 
bronchial irritations, and I would strongly urge persons afflicted with these 
difficulties to give it a trial. It is perfectly safe, and does not require tak¬ 
ing any medicine internally. It is simply tar, with other ingredients, vol¬ 
atilized, and put up in such a way that its evaporation is inhaled directly 
and constantly all night, and is advertised under the name of the Pillow 
Inhaler. 


39 


610 


DISEASES, ETC . 


This is not an advertisement, I have no personal interest in its sale be 
yond that of calling attention to its merits and value to persons who are 
afflicted. 

In my own case, I would have given $500 to any one for treatment 
that would produce the effect this remedy did upon me. 

Address, The Pillow Inhaler Co., 1520 Chestnut St., Philadelphia, Pa., or 25 
East 14th St., N. Y. 

FOR HOARSENESS. 

Squeeze the juice of half a lemon into a pint bowl, add loaf 
sugar (two tablespoonfuls), one teaspoonful of glycerine, and 
one tablespoonful of whisky ; pour over this boiling hot water 
to nearly fill the bowl, and drink hot just before going to bed. 

TO CURE A COLD. 

Put a large teacupful of linseed, with one quarter pound 
of sun raisins and two ounces of stick licorice, into two quarts 
of soft water, and let it simmer over a slow fire till reduced 
to one quart; add to it one quarter pound of pounded sugar- 
candy, a tablespoonful of old rum, and a tablespoonful of 
white-wine vinegar or lemon-juice. The rum and vinegar 
should be added as the decoction is taken ; for if they are 
put in at first, the whole soon becomes flat and less effica¬ 
cious. The dose is half a pint, made warm, on going to bed ; 
and a little may be taken whenever the cough is troublesome. 
The worst cold is generally cured by this remedy in two or 
three days ; and if taken in time, it is considered infallible. 

ABERNETHY’S PLAN FOR MAKING BREAD AND 

WATER POULTICE. 

First scald out a basin ; then having put in some boiling 
water, throw in coarsely crumbled bread, and cover it with a 
plate. When the bread has soaked up as much water as it will 
imbibe, drain off the remaining water, and there will be left 
a light pulp. Spread it a third of an inch thick on folded 
linen, and apply it when of the temperature of a warm bath. 
To preserve it moist, occasionally drop warm water on to it. 

LINSEED-MEAL POULTICE. 

“Scald your basin by pouring a little hot water into it, 
then put a small quantity of finely ground linseed-meal into the 
basin ; pour a little hot water on to it, and stir it round briskly 
until you have well incorporated them ; add a little more meal 
and a little more water ; then stir it again. Do not let any 


DUTIES OF THE SICK-NURSE. 


611 


lumps remain in the basin, but stir the poultice well, and do 
not be sparing of your trouble. What you do next is to take 
as much of it out of the basin as you may require, lay it on a 
piece of soft linen, and let it be about a quarter of an inch 
thick. — Abernethy. The practice of modern hospitals is to 
spread the poltice very thin to lessen the weight on the patient; 
thus made, it requires renewing oftener. 

MUSTARD POULTICE. 

Mix equal parts of dry mustard and linseed-meal in warm 
vinegar. When the poultice is wanted weak, warm water may 
be used for the vinegar ; and when it is required very strong, 
mustard alone, without any linseed-meal, is to be mixed with 
warm vinegar. Mustard plasters are now prepared in a dry 
form, like sheets of paper ; these require to be immersed in 
water, hot or cold, and laid on the part affected ; thus a mus¬ 
tard plaster may be had in a moment. 


DUTIES OF THE SICK-NURSE. 

All women are likely, at some period of their lives, to be 
called on to perform the duties of a sick-nurse, and should 
prepare themselves as much as possible, by observation and 
reading, for the occasion when they may be required to per¬ 
form the office. The main requirements are good-temper, 
compassion for suffering, sympathy with sufferers, which most 
women worthy of the name possess, neat-handedness, quiet 
manners, love of order, and cleanliness. With these qualifi¬ 
cations there will be very little to be wished for ; the desire 
to relieve suffering will inspire a thousand little attentions, and 
surmount the disgust which some of the offices attending the 
sick-room are apt to create. Where serious illness visits a 
household, and protracted nursing is likely to become neces¬ 
sary, a professional nurse will probably be engaged who has 
been trained to its duties ; but in some families, and those not 
a few, let us hope, the ladies of the family would oppose such 
an arrangement as a failure of duty on their part. There is, 
besides, even when a professional nurse is ultimately called 
in, a period of doubt and hesitation, while disease has not yet 
developed itself, when the patient must be attended to ; and, 
in these cases, some of the ladies must give their attendance in 
the sick-room. There are, also, slight attacks of cold, influenza, 
and accidents in a thousand forms, to which all are subject, 



612 


DISEASES, ETC. 


where domestic nursing becomes a necessity ; where disease, 
though unattended with danger, is nevertheless accompanied 
by the nervous irritation incident to illness, and when all the 
attention of the domestic nurse becomes necessary. 

In the first stage of sickness, while doubt and a little 
perplexity hang over the household as to the nature of the 
sickness, there are some things about which no doubts exist: 
the patient’s room must be kept in a perfectly pure state, and 
arrangements made for proper attendance ; for the first canon 
of nursing is to “keep the air the patient breathes as pure 
as the external air, without chilling him.” This can be done 
without any preparation which might alarm the patient; with 
proper windows, open fireplaces, and a supply of fuel, the 
room may he as fresh as it is outside, and kept at a tem¬ 
perature suitable for the patient’s state. 

VENTILATION IN SICK ROOM. 

Windows, however, must be open from above, and not 
from below, and draughts avoided ; cool air admitted beneath 
the patient’s head chills the lower strata and the floor. The 
careful nurse will keep the door shut when the window is 
open; she will also take care that the patient is not placed 
between the door and the open window, nor between the open 
fireplace and the window. If confined to bed, she will see 
that the bed is placed in a thoroughly ventilated part of the 
room, but out of the current of air which is produced by the 
momentary opening of doors, as well as out of the line of 
draught between the window and the open chimney, and that 
the temperature of the room is kept about 64°. 

Under no circumstances is ventilation of the sick-room so 
essential as in cases of febrile diseases, usually considered 
infectious ; such as typhus fevers, influenza, whooping-cough, 
small and chicken-pox, scarlet fever, measles, and erysipelas. 
All these are considered communicable through the air ; but 
there is little danger of infection being thus communicated, 
provided the room is kept thoroughly ventilated. On the 
contrary, if this essential be neglected, the power of infec¬ 
tion is greatly increased and concentrated in the confined and 
impure air ; it settles upon the clothes of the attendants and 
visitors, especially where they are of wool, and is frequently 
communicated to other families in this manner. The comfort 
of feverish patients, and indeed of most sick persons, is greatly 
increased by being sponged with tepid water, in which cam¬ 
phorated spirit is dropped. A teaspoonful should be poured 


VALUABLE HOUSEHOLD RECIPES. 


613 

into a quart of water, and the patient may be sponged every 
two hours, in warm weather. 

Under all circumstances, therefore, the sick-room should 
be kept as fresh and sweet as the open air, while the tem¬ 
perature is kept up by artificial heat, taking care that the fire 
burns clear, and gives out no smoke into the room ; that the 
room is perfectly clean ; that all utensils are emptied and 
cleaned as soon as used, and not once in four-and-twenty 
hours,, as is sometimes done. “A slop-pail,” says Miss 
Nightingale, who is the recognized authority on nursing, 
u should never enter a sick-room; everything should be car¬ 
ried direct to the water-closet, emptied there, and brought up 
clean; in the best hospitals the slop-pail is unknown.” 


VALUABLE HOUSEHOLD RECIPES. 

TO MAKE A PERMANENT WHITEWASH. 

Make the whitewash in the ordinary manner, then place it 
over a fire and bring it to a boil. Then stir into each gallon 
a tablespoonful of powdered alum, a half pint of good flour 
paste, and a half pound of glue dissolved in water, while it is 
boiling. 

This wash, it is said, nearly equals paint, and the expense 
is trifling. 

CHEAP, WHITE HOUSE-PAINT. 

Take skim-milk two quarts, eight ounces fresh slacked lime, 
six ounces linseed oil, two ounces white Burgundy pitch, three 
pounds Spanish white. Slack the lime in water, expose it to 
the air, and mix in about one fourth of the milk; the oil, in 
which the pitch is previously dissolved, to be added a little at 
a time ; then the rest of the milk, and afterwards the Span¬ 
ish white. This quantity is sufficient for thirty square yards, 
two coats, and costs but a few cents. If other colors are 
wanted, use, instead of Spanish white, other coloring matter. 

WHITEWASH FOR ROOMS. 

Take four pounds of whiting and two ounces of common 
glue ; let the glue stand in cold water over night, then heat it 
until dissolved, and pour it hot into the whiting mixed with 
cold water. This makes a nice, smooth whitewash. 



614 


DISEASES, ETC. 


MILK PAINT. 

Mix water-lime with skim-milk to proper consistency to 
apply with brush, and it is ready for use ; it will adhere well 
to wood, smooth or rough, to bricks, mortar, or stone, where 
oil has not been used, and it forms a very hard substance, as 
durable as the best of paint; any color which is desirable may 
be had by using colors dissolved in whisky. 

TO KILL BEETLES OR CRICKETS. 

Parings of cucumber strewn near their holes, or strong snuff. 

TO GET RID OP ANTS. 

A little green sage placed in their haunts will drive them 
away. Quick-lime scattered over their hills and watered will 
destroy them. 

TO PREVENT LAMPS FROM SMOKING. 

It is very often difficult to get a good light from a lamp, 
and yet keep it from smoking; but if the wick is first soaked 
in strong vinegar, and then thoroughly dried, this annoyance 
will be prevented. Still the wick must not be put up too high. 

REMARKABLE CHEMICAL ERASIVE COMPOUND. 

This compound is unrivaled for removing grease-spots, 
pitch, tar, and paint from every description of woolen goods, 
for cleaning coat-collars, etc. Take four and a half pounds of 
old castile soap, one pint of camphor, half a pound of salera- 
tus, and one pint of water ; cut the soap into small pieces, and 
melt over a slow fire. 

A premium was taken for the above preparation in three dif¬ 
ferent State fairs. 


CHAPTER XXXIV. 


VALUABLE COSMETIC PREPARATIONS, 


V ash used by the celebrated Countess of Landsfeldt — Complexion Paste 
used by the Celebrated Madame Vestris — A Remarkable Wash used 
by the Beauties of the Court of Charles II — To Remote Pimples — 
Certain Cure for Eruptions and Pimples — Queen Elizabeth’s Com¬ 
plexion Wash —Freckle Compound, or Unction used by the Celebrated 
Madame-.de Maintenon, Wife of Louis XIV — Prevention Wash for 
Sunburn — Baron Bupuytren’s Pomade — Hair Cleanser used by Lola 
Montez, the Countess of Landsfeldt — The Famous Honey-water, one of 
the Most Valuable Secrets — To Prevent Hair Turning Gray, 
used by a Famous Spanish Actress. 

Wash for the Shin and Complexion. —To remedy the 
rigidity of the muscles of the face, and to cure any rough¬ 
ness induced by daily exposure, the following wash may be 
applied, with almost certain relief, as we are assured by Mad¬ 
ame Lola Montez, the celebrated Countess of Landsfeldt. 

Mix two pints of white brandy with one part of rose-water, 
and wash the face with it night and morning. 

The brandy keeps up a gentle action of the skin, which is 
so essential to its healthy appearance ; also thoroughly cleanses 
its surface, while the rose-water counteracts the drying nature 
of the brandy, and leaves the skin in a natural, soft, and flexi¬ 
ble state. 

Complexion Paste. —The following is the recipe for the 
paste, by the use of which Madame Yestris is said to have 
preserved her beauty till very late in life. It is applied to 
the face on retiring for the night. 

The whites of four eggs boiled in rose-water, half an ounce 
of alum, half an ounce of sweet almonds ; beat the whole to¬ 
gether till it assumes the consistence of a paste. 

A “Remarkable Wash,” said to have been used by the 
Beauties of the Court of Charles II., is made of a simple 
tincture of benzoin precipitated in water. Me quote : —- 

“This delightful wash seems to have the effect of calling 
the purple stream of the blood to the external fibers of the 
face, and gives the cheeks a beautiful rosy color. If left on 

[ 015 ] 



61G 


DISEASES, ETC. 


the face to dry, it will render the skin clear and brilliant, it 
is an excellent remedy for spots, freckles, pimples, and erup¬ 
tions, if they have not been of long standing.” 

To Remove Pimples. —There are many kinds of pimples, 
some of which partake almost of the nature of ulcers, which 
require medical treatment; but the small red pimple, which 
is most common, may be removed by applying the following 
twice a day : — 

Sulphur water. 1 ounce. 

Acetated liquor of ammonia. \ “ 

Solution of potassa. J “ 

White-wine vinegar. 2 “ 

Distilled water. 2 “ 

These pimples are sometimes cured by frequent washing in 
warm water, and prolonged friction with a coarse towel. The 
cause for these pimples is obstruction of the skin and imperfect 
circulation. 

Certain Cure for Eruptions , Pimples , etc. —Having in num¬ 
berless instances seen the good effects of the following pre¬ 
scription, I can certify to its perfect remedy. Dilute corrosive 
sublimate with the oil of almonds, apply it to the face occasion¬ 
ally, and in a few days a cure will be effected. 

To Remove “ Fleshworms. ” — Sometimes little black specks 
appear about the base of the nose, or on the forehead, or in 
the hollow of the chin, which are called u fleshworms,” and 
occasioned by coagulated secretion that obstructs the pores of 
the skin. They may be squeezed out by gentle pressing. They 
are permanently removed by washing with warm water, and 
severe friction with a towel, and then applying a little of the 
following preparation : — 

Liquor of potassa. 1 ounce. 

Cologne. 2 “ 

White brandy. 4 “ 

The warm water and friction alone are sometimes sufficient. 

Queen Bess's Complexion Wash. — The following recipe has 
been handed down from the time of Queen Elizabeth. Its 
daily use preserved the beauty of her complexion to extreme 
old age. 

Into a phial place one drachm of benzoin gum in powder, 
the same quantity of grated nutmeg, and about six drops of 
the essence of orange blossoms ; then fill up the bottle with a 
wine-glassful of the finest sherry. Shake the ingredients every 
day for a week, then mix the whole with a pint of orange- 
flower water; strain through fine muslin, and the “ Lait Vir¬ 
ginal ” is finished. The face is to be bathed with it night and 
morning. 










COSMETICS. 


617 


Milk of Hoses. —Put into a small bottle two ounces of rose¬ 
water, one teaspoonful of oil of sweet almonds, ten drops of 
oil of tar. Shake the bottle until the whole is combined ; it 
makes a nice and perfectly harmless cosmetic to apply to the 
skin after washing. 

Lavender Water of a very excellent quality may be pre¬ 
pared thus: Rectified spirit, two quarts; rose-water, one 
pint; English oil of lavender, one ounce and a half; oil of 
cloves, half a drachm. Mix and distill the whole together so 
long as it comes over bright. 

Freckles. —Freckles are situated in the middle and outer 
membrane of the skin ; and before any other application, it 
will be advisable to soften the surface by the use of some mild 
balsam or paste. The following is an excellent preparation : — 

Two ounces of fine honey, one ounce of purified wax, half 
an ounce of silver litharge, half an ounce of myrrh. Mix them 
well together over a slow fire, perfuming with oil of roses, eau- 
de-cologne, or any other agreeable perfume. 

Another : — 

One ounce of bitter almonds, one ounce of barley-flour, 
mix a sufficient quantity of honey to make the whole into a 
smooth paste, with which the face, more particularly where 
the freckles are visible, is to be anointed at night, and the 
paste washed off in the morning. 

Freckle Compound. — The so-called “Unction de Mainte- 
non,” after the celebrated Madame de Maintenon, mistress 
and wife of Louis XIV., is made as follows : — 

Venice soap. 1 ounce. 

Lemon juice. ? 

Oil of bitter almonds. \ 

Deliquidated oil of tartar. I 

Oil of rhodium. 3 drops. 

To Cure Freckles. —Take two ounces of lemon juice, a half 
dram of powdered borax, and one dram of sugar. Mix to¬ 
gether, and let them stand in a glass bottle for a few days; 
then rub it on the hands and face occasionally. 

Lemon Cream for Sunburn , etc. — Put two spoonfuls of 
fresh cream into half a pint of new milk ; squeeze into it the 
juice of a lemon ; add half a glass of brandy, a little alum, and 
loaf sugar; boil the whole, skim it well, and when cool, it is 
fit for use. 

Preventive Wash for Sunburn. — Two drachms of borax ; 
one drachm of Roman alum ; one drachm of camphor; half 
ounce of sugar ; one pound of ox-gall. Mix and stir well to¬ 
gether, and repeat the stirring three or four times a day, until 







618 


DISEASES, ETC. 


the mixture becomes transparent. Then strain it through fil¬ 
tering paper, and it is fit for use. 

Baron Dupuytren's Pomade. —The famous pomade of the 
celebrated Parisian physician is made as follows : — 

Box-wood shavings. 6 ounces. 

Proof spirit. 12 “ 

Spirits of rosemary.2 

Spirits of nutmeg. £ “ 

The box-wood shavings should be left to steep in the 
spirits, at a temperature of sixty degrees, for fourteen days, 
and then the liquid should be strained off, and the other ingre¬ 
dients mixed. The scalp to be thoroughly washed with this 
night and morning. 

An Excellent Hair Cleanser. — The celebrated Lola Montez, 
the Countess of Landsfeldt, gives the following hair-cleanser, as 
used by a great beauty of Munich, who had the handsomest 
hair of any lady in the Bavarian capital. 

Beat up the white of four eggs into a froth, and rub that 
thoroughly into the roots of the hair. Leave it to dry on. 
Then wash the head and hair clean with a mixture of equal 
parts of rum and rose-water. This is said to be one of the 
best cleansers and brighteners of the hair ever used. 

Iloney-water. —This celebrated wash, known to fashionable 
ladies all over the world, is made as follows : — 


B Essence of ambergris. 1 draclim. 

“ musk. 1 “ 

“ bergamot. 2 “ 

Oil of cloves. 15 drops. 

Orange-flower water. 4 ounces. 

Spirits of wine. 5 “ 

Distilled water. 4 “ 


All these ingredients should be mixed together, and left 
about fourteen days ; then the whole to be filtered through 
porous paper and bottled for use. This is a good hair-wash 
and an excellent perfume. 

To Prevent Ilair from turning Gray. — A retired Spanish 
actress warded off the approach of gray hairs by using the fol¬ 
lowing preparation whenever she dressed her head : — 

Oxide of bismuth. 4 drachms. 

Spermaceti. 4 “ 

Pure hog’s lard. 4 ounces. 

The lard and spermaceti should be melted together, and 
when they begin to cool, stir in the bismuth. It may be per¬ 
fumed to vour liking. 

• C 
















CHAPTER XXXV. 


SOCIAL SINS.* 

VALUABLE INFORMATION — NEW SECRETS OF GREAT IM¬ 
PORTANCE TO THE FAMILY —PRINCIPLES REGULATING 
THE MARRIAGE RELATION — UNWRITTEN S/NS, THEIR DANGER , 
AND HOW TO AVOID THEM— THE TRUE MORALITY OF 
WEDDED LIFE—ITS SUBLIMITY AND BEAUTY. 

A S this book is intended for farmers, and designed to give 
them such information, not accessible in other forms, as 
would do them the most good, the author is induced to add some 
suggestions on peculiar matters of interest to all, and in which, 
though not generally discussed, he is led to believe there is a 
deep and growing interest, and an earnest desire for instruction. 

It is true that some object to the dissemination of knowl¬ 
edge on the subject referred to, on the ground that it becomes 
dangerous in the hands of those who would make a bad use of 
it. To this we reply that ignorance on the subject is vastly 
more perilous, even, than the “little knowledge” proverbially 
said to be a “ dangerous thing.” And if to that little which 
nearly everybody possesses, we add the best thoughts and the 
clearest light from eminent authorities, we cannot fail to do good 
by warning of the pitfalls into which the ignorant are almost 
sure to stumble. 

The early discoveries of science were at first guarded as 
dangerous secrets. A knowledge of photography, it was said, 
would make it easy for rascals to counterfeit money; and the 


* After writing this article, it was submitted to several expert physicians and 
heads of families, for the purpose of criticism, as to whether the knowledge it con¬ 
tained could be safely included in this book, and thus made public. All advised 
that it should be put in. 


[ 019 ] 




620 SOCIAL SINS, 

common knowledge of nitro-glycerine would place an element 
of destruction in the hands of the criminal classes. But to 
conceal important information from the world on such grounds 
is no longer regarded as philosophical or practical, the highest 
scope of all discovery and research being “the greatest good 
to the greatest number.” 

OBEDIENCE TO LAWS OF NATURE. 

The grand object of life is to be happy. The secret of true 
happiness is to do right and to live right. Bight doing is 
obedience to God’s law ; right living is obedience to the laws 
of nature. This complicated machinery of the human system 
is so finely and nicely adjusted, and so admirably adapted to 
the needs and capacities of man, that w r e have only to observe 
its operations with a careful and studious eye, to note the sad 
effect of any violation of its rules and regulations. Some of 
the most important and vital of these concern the family and 
sexual relations ; and he who would live a true life, must care¬ 
fully and conscientiously observe the rules governing them. 

With the view of promoting the health and comfort of the 
family all I could, I have tried to make plain the serious conse¬ 
quences of the use of bad water, bad ventilation, etc. To 
make this more impressive, as will be seen, I have at consider¬ 
able trouble given illustrations of germs inciting and causing 
dangerous and fatal diseases. In the same spirit, and with like 
motives, I have been induced to add such points in this connec¬ 
tion as I am led to believe would be the most beneficial in 
aiding to guard against harm or injury to health. 

CONTROLLING OFFSPRING-RExlSONS CONSIDERED. 

Consultation with any physician of anything like extended 
practice will disclose the fact that there is a very prevalent 
desire, for various reasons, to limit or control the number of 
offspring in the family. And necessarily growing out of this, 
mainly as the result of ignorance, there are the most serious 
consequences to the health, and often involving the destruction 
of valuable lives. 

Now, the author of this book fully appreciates the especially 
delicate nature of this branch of the subject, and approaches it 





OPPOSITE THEORIES. 


621 


with extreme hesitancy. Within the past few years, many of 
the most thoughtful and gifted minds of America as well as of 
Europe have been engaged in investigating this subject. The 
question, Cw May conception be rightfully prevented, or the 
results of sexual communication be interfered with, under any 
circumstances ? ” is one which a quarter of a century ago would 
have been almost universally answered in the negative. But 
the medical faculty are manifesting very perceptible evidences 
of being divided in opinion on this sensitive issue. While not 
admitted in a public way, conversation with reputable physicians 
will reveal facts startling in their nature, which it is of the 
most vital interest to humanity to guard against or prevent. 
But the medical profession is particularly reluctant to publish 
anything which could be considered as opening the doors to 
the least tendency to profligacy in this connection ; and for this 
and other reasons, nothing like accurate, reliable, or intelli¬ 
gent instruction has ever been made accessible to the public. 

OPPOSITE THEORIES. 

There are two opposite theories prevalent on this subject, 
each with strong and enthusiastic advocates in its behalf. The 
one takes a radical and emphatic position against any interfer¬ 
ence whatever with the course of nature, or any attempt *to 
divert or hinder the consequences of sexual communication ; 
the other, planting itself upon the position that there are many 
conditions in the marriage state where the raising of children 
is productive of positive evil, such as transmitted diseases, 
insanity, deformity, extreme poverty or wretchedness, or other 
inability to maintain children, claim that there is a natural 
right and moral duty to limit the production of offspring. 

That the child inherits from its parents its physical type, in¬ 
cluding color, stature, physiognomy, temperament, and certain 
peculiarities of structure or arrangement of internal organs, is 
well known. This hereditary influence is stronger from the 
immediate than from the remote ancestry, notwithstanding 
the fact that the sins of the parents are handed down to their 
descendants unto the third or fourth generation. The heredi¬ 
tary cause of disease can be guarded against when known, 
although this is a delicate subject to handle, and 


022 


SOCIAL SINS. 


HAS TAXED THE SKILL OF THE SCIENTIFIC WORLD 

for many years, and as stated, is largely an unsettled question 
at the present time. It is a grave question, and one that 
affects the public at large. The future welfare of any nation 
depends upon its rising generation ; but who has the right, 
or shall dare to dictate to any man or woman whom they 
shall or shall not marry, even though the person be a syphi¬ 
litic, a consumptive, or a rheumatic? and in like manner, 
who shall assume to dictate whether they shall bring children 

into the world, although they shall be weak or sickly ? 

> 

We see, then, why this subject has puzzled all nations. 
Now, what are we going to do with this complex matter? 
There seems to be but one answer at present, and that is by 
preventing generation on the part of persons unfit to produce 
offspring ; and this, as in the case of unsuitable marriages, 
must from necessity be left wholly in the hands of such un¬ 
fortunates. 

According to general reports and the experience and ob¬ 
servation of physicians, these consequences are sought to be 
averted mainly by producing miscarriage, or destruction of the 
embryo. The 

EVIL CONSEQUENCES 

resulting from such a course are uterine derangements, such as 
displacements, comprising sub-involutions, or parts not return¬ 
ing to their natural condition ; and prolapsus, or falling of the 
womb. From these there is seldom recovery, the reason for 
which is that nature being cut short in carrying out its purpose, 
the parts are so weakened that they do not react, and serious 
results usually follow. The main effect is in acting as a dis¬ 
turbing cause to the nervous system generally. For, once 
there is such a derangement, it is seldom that the parts regain 
their former condition of health. 

It is a very simple matter to bring about such a functional 
disturbance as abortion. Simply displacing the connection of 
the parts, or puncturing the enveloping membrane, is sure to 
do this. But the results which follow are the condition of 
danger—either direct death, which is quite common, or a seri- 


GOOD ADVICE. 


623 


ous illness which usually leaves one an invalid for the remain¬ 
der of her life. Death may follow in consequence of inflam¬ 
mation, or peritonitis, or blood poisoning, or the patient may 
be left in a debilitated or weak condition. 

As the best possible evidence proving this, I quote below 
the warnings of a number of leading physicians on the sub¬ 
ject ; and these opinions are only expressions of the highest 
authorities. 

GOOD ADVICE. 

With a view of showing the prevalence and danger of this 
sin, the Chicago Times , in the early winter of 1888, employed 
a lady reporter to visit a large number of physicians under the 
guise of being unfortunate and needing help to conceal her 
shame. From those visited, I quote the advice given by a 
few of the most reputable. 

“ Let me give you a piece of advice. Turn away from this 
business immediately. It’s criminal. It is an awful crime, 
besides being very unsafe. Do n’t harm yourself any more 
than you have done. You certainly don’t realize there is a 
large chance that you might be sent home in your coffin.” 

“Abortions are ruinous for the health and constitution. 
Scarcely a week passes but that one or more women are sent 
away in boxes to their homes, murdered by physicians who per¬ 
formed that operation for them.” 

“ I will be perfectly frank with you. This is not the thing 
for you to do. It will probably ruin your health ; for with a 
system as vigorous as yours, it would go very hard.” 

“You are young and vigorous ; take my word for it, you 
are the very one it will go hardest with. FTo end of trouble 
may set in — pysemia, prolapsus. I could mention half a 
dozen life-long ills, the price of this. Do n’t do it, I beg of 
you.” 

“ ‘ I will be plain with you, however,’ he turned to me to 
say ; ‘ this thing is always attended with danger. I will do it 
for you, but you must be prepared for the worst.’ ‘What is 
the worst ? ’ ‘I cannot tell ; inflammation might set in, and 
the Lord only knows what might follow.’ ” 

“Still there is risk in it, however scientific the physician. 
A young girl got off a car, and went to a doctor on this street 
to have that done at four o’clock in the afternoon. She was as 
healthy as you. At five o’clock she was dead in that doctor’s 
office-chair. He got five years at Joliet/' 


624 


i 


SOCIAL SINS 

Among others, Dr. E. Stillman Bailey gave the young lady 
some very noble advice, which, though encroaching upon space, 
I copy at some length. “Have you any means?” he asked 
her. “Yes,” was the reply. “Then,” he resumed, “it be¬ 
comes a very easy matter compared to what it once was to get 
out of this difficulty — do not call it trouble or disgrace — it ex¬ 
ists, and you have to face it. Therefore, for the sake of your 
health and good spirits, banish what has gone before from your 
mind. I say it is easy for you to get out of it with good health. 
But it is not by the way you propose. You come to me 
wounded with a broken arm. Do you ask me to cut it off ? —- 
Ho, but to mend it and let nature work the cure. Just as cer¬ 
tainly you come to me now, wounded, and ask to have the in¬ 
jured part removed. Should I do it for you, my experience 
warrants me in prophesying you would suffer from a more seri¬ 
ous and lasting wound. I know an excellent lady of fine family 
who thoughtlessly and foolishly did the same thing shortly after 
her marriage, and has remained an invalid confined to her house 
ever since. That was years and years ago. She is atoning for 
it with lifelong suffering. JThe profession now regards that sit¬ 
uation as the result of accident in the woman, and says in every 
case, ‘ Save the woman’s health for the future, therefore care 
for her through her natural cure.’ If you follow my advice, 
seclude yourself and go through it. In a year, which rolls 
around very quickly, you will be a well woman, simply with a 
chapter in your life which makes you wiser if sadder. I cannot 
predict consequences in the other case. I regard the mental 
effects of committing this deed more serious than the physical. 
Nothing can blot out a blight printed on your memory, even if 
the wound of the crime upon your body should be healed. The 
law in this matter is right. It indicates the danger unscrupu¬ 
lous physicians would place patients under did it not threaten a 
penalty.” 

If, as before stated, those afflicted with any hereditary dis¬ 
ease, such as syphilis, consumption, scrofula, cancer, gout, 
certain skin diseases, insanity, or criminal tendencies of various 
kinds (these last being the most important), would use intelli¬ 
gent means at the proper time, we can realize something of the 
untold suffering which might be avoided. 

VIEWS OF PROMINENT WRITERS ON THE SUBJECT. 

The Bev. T. B. Malthus, who wrote in the early part of the 
present century, and who is still quoted largely, was the 


RELIABLE AND SAFE PREVENTION 


625 


first among modern writers to claim the right to limit the 
number of offspring. Among writers of eminence who have 
followed his reasoning are James and John Stuart Mill, Austin 
Holyoake, author of “Large and Small Families,” Mr. Carlisle, 
author of “Every Woman’s Book,” Mr. Montagu Cookson, 
and others. The authors more recently writing on the subject 
are Hon. Charles Bradlaugh, member of Parliament, and 
Annie Besant, in England, and in this country Dr. Charles 
Knowlton, author of “Fruits of Philosophy,” the author of 
“Owen’s Moral Philosophy,” with others. From their argu¬ 
ments we quote some points. Mill, Cookson, and others, after 
explaining reasons, want of health, etc., assume the position 
that (under certain circumstances named) the limitation of the 
family is as much the duty of married persons as chastity is 
the duty of those that are unmarried. 

A distinguished English writer, discussing this subject, 
says : “But it is clearly useless to preach the limitation of the 
family, and at the same time to omit or conceal the means 
whereby such limitation may be effected. If the limitation be 
a duty, it cannot be wrong to afford such information as shall 
enable people to discharge that duty.” 

The higher plane would be, entire continence, which it is 
evident but few would observe. Second, there are certain 
natural laws, clearly defined in all physiologies and standard 
works, which, if observed, give a comparatively safe and ample 
basis for accomplishing this end ; but not being entirely reliable, 
are not considered. 

RELIABLE AND SAFE PREVENTION. 

We might refer to a number of remedies that are proposed 
by reputable authors, some of which it would be repugnant 
even to mention ; but we deem it proper to give only what 
science accepts as the best.* Experiments have shown that 

* All reputable authorities agree that medicine cannot be depended upon, and 
should not be used, or attempted, for this purpose; for no medicine will have suf¬ 
ficient local effect without affecting the system generally most seriously, and in ad¬ 
dition is liable to set up so much peritoneal inflammation as, like other methods, to be 
most dangerous to life. Out of nearly two hundred physicians consulted by the lady 
reporter of the Times before referred to, all concurred in the statement that medicine 
could not be depended upon, and should not be used. 


40 



626 


SOCIAL SINS. 


the electric spark destroys the vitality of spermatozoa instantly 
by changing their structure, while galvanism has no percept¬ 
ible influence upon them; that under the microscope mineral 
and vegetable acids have the same effect as electricity. The 
highest modern authorities give the following as the safest, 
best, and most effectual treatment known : A 1-2000 or 1-3000 
solution of bichloride of mercury, or bichloride tablets, which 
can be had at any drug store, put up so that one tablet dis¬ 
solved in a pint of soft water will make 1 to 1000 solution, 
which can be reduced to produce the desired strength ; a half 
to one pint used as a vaginal douche, with a common foun¬ 
tain syringe, after intercourse, will produce the desired result." 
This remedy is a comparatively recent discovery, made by 
Koch, a German chemist, who demonstrated that it was the 
best known germ-killer. Wyeth, the most recent authority 
on this subject, says that even one part to 15,000 or 20,000 
is an effectual germ-destroyer. 

When allowed to go further, and the male and female 
elements have come together, which they do within a few hours 
to several days, no person has then any right to interfere, as a 
life is at stake, and the law will hold a person in such a case as 
strictly a criminal as if the life of an adult had been sacrificed. 

It should be borne in mind, however, that to prevent off¬ 
spring is but the lesser of two evils, and can never be regarded 
as carrying out the highest purpose of man’s existence, or as 
moving in the most exalted plane of marital life. The con¬ 
tinued practice can be regarded as no less than a violation of 
natural law, which sooner or later will exact its penalty. The 
use of only the mildest means will often result in sterility, and 
the married couple who have resorted to prevention as a means 
of postponing an increase of family, are sometimes dismayed 
to find themselves doomed to a childless life. 

In cases of children being born with hereditary tendencies, 
every precaution should be taken to overcome the weakness. 


* This antiseptic douche, used with warm water, is one of the very best means 
in monthly periods of women, at the last stages, for the purpose of thoroughly 
cleansing the parts. 



DESIRE AND LOVE. 


627 


It is not the disease that is inherited, but a tendency or weak¬ 
ness in certain organs subject to such diseases, as, for example, 
weak lungs in cases of consumption. In such cases, plenty of 
outdoor exercise should be had, warm clothing, good, nutritious 
food, with deep-breathing exercises daily, and thus overcome 
the tendency.* 

In connection with this subject, and as embodying the high 
moral position which all should take, and at the same time, as 
a bit of fine composition, I embody here a few sublime passages 
from an ancient Brahmin, translated from an East Indian 
manuscript entitled “ The Economy of Human Life.” 

DESIRE AND LOVE. 

u Beware, young man! Beware of the allurements of 
wantonness, and let not the harlot tempt thee to excess in her 
delights. 

“The madness of desire shall defeat its own pursuits; from 
the blindness of its rage, thou shalt rush upon destruction. 

“Therefore, give not thy heart to her sweet enticements, 
neither suffer thy soul to be ensnared by her enchanting de¬ 
lusions. 

“The fountain of health, which must supply the stream of 
pleasure, shall be quickly dried up, and every spring of joy 
shall be exhausted. 

“In the prime of thy life, old age shall overtake thee : thy 
sun shall decline in the morning of thy days. 

“But when virtue and modesty enlighten her charms, the 
luster of a beautiful woman is brighter than the stars of heaven, 
and the influence of her power it is in vain to resist. 

“The whiteness of her bosom transcendeth the lily; her 
smiles are more delicious than a garden of roses. 

* Valuable books for private family reading, which give a great deal of useful 
information, and should be in every family library, are “ The Science of a New Life,” 
by John Cowan, M. D., published by Ogilvie &Co., 57 Rose St., N. Y., and “The 
Ladies’ Medical Guide,” by J. H. Kellogg, M. D., medical superintendent of the 
great Medical and Surgical Sanitarium at Battle Creek, Mich. This book is pub¬ 
lished by the Good Health Pub. Co., of that city. I would specially commend it for 
its careful and sound instruction to ladies on the various subjects of importance to 
them. As stated on page 603, the writer has been for seven years in this institu¬ 
tion, for the benefit of his health, and he knows Dr. Kellogg personally to be an 
honest, conscientious gentleman, of very high ability in the medical profession, and 
a voluminous writer. The book above referred to is one that should be possessed by 
every family. 



628 


SOCIAL SINS. 


“The innocence of her eye is like that of the turtle-dove ; 
simplicity and truth dwell in her heart. 

“The kisses of her mouth are sweeter than honey; the 
perfumes of Arabia breathe from her lips. 

“ Shut not thy bosom to the tenderness of love ; the purity 
of its flame shall ennoble thy heart, and soften it to receive the 
fairest impressions.” 


WOMAN-WIFE-MOTHER. 


“Give ear, fair daughter of love, to the instructions of 
prudence, and let the precepts of truth sink deep in thy heart. 
So shall the charm of thy mind add elegance to thy form ; and 
thy beauty, like the rose it resembleth, shall retain its sweetness 
when its bloom is withered. 

“In the spring of thy youth, in the morning of thy days, 
when the eyes of men gaze on thee with delight, and nature 
whisperetli to thine ear the meaning of their looks, ah ! hear 
with caution their seducing words, guard well thy heart, nor 
listen to their soft persuasions. 

“Remember thou art made man’s reasonable companion, 
not the slave of his passion ; the end of thy being is not merely 
to gratify his loose desire, but to assist him in the toils of life, 
to soothe him with thy tenderness, and recompense his care 
with soft endearments. 

“Who is she that winneth the heart of a man, that subdueth 
him to love, and reigneth in his breast ? 

“ Lo ! yonder she walketh in maiden sweetness, with inno¬ 
cence in her mind, and modesty upon her cheeks. 

“Her hand seeketh employment, her foot delighteth not in 
gadding abroad. 

“ She is clothed with neatness, she is fed with temperance ; 
humility and meekness are as a crown of glory circling her 
head. 


“On her tongue dwelleth music, the sweetness of honey 
floweth from her lips. 

“Decency is in all her words, in her answers are mildness 
and truth. 

“ Submission and obedience are the lessons of her life, and 
peace and happiness are her reward. 

‘ ‘ Before her steps walketh prudence, and virtue attendeth 
at her right hand. 

‘ ‘ Her eye speaketh softness and love ; but discretion with 
a scepter sittetli on her brow. 

“The tongue of the licentious is dumb in her presence ; the 
awe of her virtue keepeth him silent. 


HUSBAND. 


629 


When scandal is busy, and the fame of her neighbor is 
tossed from tongue to tongue ; if charity and good-nature open 
not her mouth, the finger of silence resteth on her lip. 

Her breast is the mansion of goodness, and therefore she 
suspecteth no evil in others. 

Happy is the man that shall make her his wife ; happy is 
the child that shall call her mother. 

“ She presidetli in the house, and there is peace ; she com- 
mandeth with judgment, and is obeyed. 

‘‘She ariseth in the morning, she considereth her affairs, 
and appointetli to every one their proper business. 

“ The care of her family is her whole delight; to that alone 
she applieth her study, and elegance with frugality is seen in 
her mansion. 

• ‘ The prudence of her management is an honor to her hus¬ 
band, and he hearetli her praise with a secret delight. 

‘ ‘ She informeth the minds of her children with wisdom, 
she fasliioneth their manners from the example of her own 
goodness. 

u Tlie word of her mouth is the law of their youth, the 
motion of her eye commandeth their obedience. 

“ She speaketh, and her servants fly ; she pointeth, and the 
thing is done. 

“For the law of love is in their hearts, and her kindness 
addeth wings to their feet. 

“ In prosperity she is not puffed up ; in adversity she lieal- 
eth the wounds of fortune with patience. 

“The troubles of her husband are alleviated by her coun¬ 
sels, and sweetened by her endearments ; he putteth his heart 
in her bosom, and receiveth comfort. 

“Happy the man that has made her his wife ; happy the 
child that calleth her mother. ” 

HUSBAND. 

“Take unto thyself a wife, and obey the ordinance of God. 
Take unto thyself a wife, and become a faithful member of 
society. 

“But examine with care, and fix not suddenly. On thy 
present choice depends thy future happiness. If much of her 
time is destroyed in dress and adornments ; if she is enamored 
of her own beauty, and delighted with her own praise ; if she 
laugheth much, and talketh loud ; if her foot abideth not in her 
father’s house, and her eyes with boldness rove on the faces of 
men ; though her beauty were as the sun in the firmament of 
heaven, turn thy eyes from her charms, turn thy feet from her 


630 


SOCIAL SINS. 


paths, and suffer not thy soul to be ensnared by the allurements 
of imagination. 

“But when thou findest sensibility of heart, joined with 
softness of manners; an accomplished mind, with a form 
agreeable to thy fancy ; take her to thine house ; she is worthy 
to be thy friend, thy companion in life, the wife of thy bosom. 

“O cherish her as a blessing sent thee from Heaven. Let 
the kindness of thy behavior endear thee to her heart. 

“ She is the mistress of thy house ; treat her therefore with 
respect, that thy servants may obey her. 

4 4 Oppose not her inclination without cause; she is the 
partner of thy cares, make her also the companion of thy 
pleasures. 

44 Reprove her faults with gentleness; exact not her obe¬ 
dience with rigor. 

44 Trust thy secrets in her breast; her counsels are sincere, 
thou shalt not be deceived. 

44 Be faithful to her bed; for she is the mother of thy 
children. 

“When pain and sickness assault her, let thy tenderness 
soothe her afflictions ; a look from thee, of pity and love, shall 
alleviate her grief, or mitigate her pain, and be of more avail 
than many physicians. 

44 Consider the tenderness of her sex, the delicacy of her 
frame ; and be not severe to her weakness, but remember thine 
own imperfections.” 

There is certainly great wisdom, truth, love, and justice in 
the terse and epigrammatic sentences of the Oriental Brahmin ! 
Are not these sage maxims worthy the thoughtful consideration 
of every man and woman contemplating marriage, and of those 
already united in its indissoluble bonds? What purity and 
bliss, health and beauty, would flow from an observance of 
these moral obligations and physical restraints, could they be 
generally enforced and maintained through all the ramifications 
of human society ! 


I N D EX 


Abortion, 410, 444. 

After-birth, 406. 

After-pain in ewes, 445. 

Age, how to tell, 165, 332, 448. 
Anaemia, or hollow horn, 387. 

Anaemia, or pining, 434. 

Anthrax, 377, 457. 

Anodyne liniment, 278. 

Apoplexy, 470. 

Approach grafting, 317. 

Ascites, 434. 

Asthmatic bronchitis, 596. 

Back, teaching to, 92. 

Bad to shoe, 134. 1 

Bad to shoe, very vicious cases, 136. 
Balking, 109. 

Balking mare, experiment upon, 27. 
Balls for worms, 282. 

Bee culture, 507. 

Bees, preparing for winter, 516. 

Birds, plea for the, 326. 

Blinders, 155. 

Blisters, liquid, 279. 

Bloody urine, 395, 434. 

Bots, 253, 437. 

Breaking bits, 70, 131, 149, 163. 
Breaking rig, 74. 

Breeds of cattle, 344. 

Poultry, 481. 

Swine, illustrations, 451. 

Breeding swine, 446. 

Broken wind, 230. 

Bronchitis, 384, 431. 

Asthmatic, 596. 

Bruises, sprains, 242. 

Bruises, cure for, 282. 

Broken bones, 600. 

Burn, to take out fire from, 607. 
Butter-making, 359. 

Buttermilk, 561. 

Calks, or treads, 198. 

Calving (parturition), 405. 
Canker-worms, 321. 

Capped hock, 247. 

Capt. Wood’s wild California horse, 29. 


Caries of teeth, 170. 

Carbuncle, cure for, 606. 

Catarrh, 220, 381, 431, 493. 

Catarrh, epizootic, 466. 

Catarrh, positive cure for, 609. 
Catarrhal fever, 228. 

Cattle, diseases of, 373. 

Caustics, 277. 

Character, ideals of, 173. 

Charbon, 377. 

Checking and blinders, 146. 
Cheese-making, 366. . 

Choking, 391. 

Cholera, 493. 

Chronic cough, 231. 

Chronic founder, 240. 

Churns, 361. 

Churning, 362. 

Coffin-joint lameness, 247. 

Cold and cough, 470. 

Cold storms, 426. 

Colic, 232, 279, 598, 607. 

Colt driving, 91. 

Colt training, 77. 

Colt, handling feet of, S4. 

Colt, haltei’ing, 87. 

Colt, teaching to stop, back, etc., 92. 
Colt, hitching, 98. 

Condition balls, 278. 

Condition powders, 282. 

Conception, efforts to prevent, 621. 
Constipation, 471, 504, 597. 
Contraction, 194. 

Compound iodine liniment, 279. 
Cooking, valuable secrets for, 520. 
Cordial drench, 279. 

Corns, 195. 

Cough balls, 280. 

Cough, chronic, 231. 

Counter irritants, 274. 

Cow, to break of kicking, 139. 

Cow or ox, to lead easily, 164. 

Cow, points of, 340. 

Cracked heels, 259. 

Cribbing, 160. 

Croup, 591. 

Curb, 246. 


[ 631 ] 





632 


INDEX. 


Cuts, healing preparation for, 2S2. 

Cuts and wounds, 264. 

Dairying, 340. 

Defects of milk, 355. 

Diarrhea, 255, 393, 433, 471, 494, 504, 
597. 

Diphtheria, 471, 593. 

Dipping for ticks, 428. 

Diseases of cattle, 373. 

Diseases of dogs, 503. 

Diseases of horses, 217, 

Diseases of poultry, 492, 

Diseases of swine, 457. 

Disposition and temperament, 33. 
Disposition of horses, 34. 

Distemper, or strangles, 222, 503. 

Dogs, 497. 

Double draw-hitch, 44. 

Drench for cough, 2S0 

Drench for stomach staggers, 279. 

Drying powders, 279. 

Dyspepsia, 581. 

Dysentery, 433. 

Eczema, 398. 

Egg interest, 479. 

Eggs and incubation, 4S8. 

Egg tester, 491. 

Eggs, to choose, 557. 

Eggs, preserving and packing, 4S5. 
Embrocations, 278. 

Epizootic aphtha, 379. 

Epizootic pink-eye, 228. 

Epilepsy, or staggers, 472. 

Experiments, B. C. Platt’s, 31. 
Experiments, Capt. Wood’s, 29. 
Excessive fear, 25. 

Eye, substance in, 401. 

Eye-water, 281. 

Eye-wash, 609. 

Farm, the, 284. 

Fear, 101. 

Feeding swine, 450. 

Feeding cows, 347. 

Feeding and marketing fowls, 4S3 
Fever-sore, to cure, 607. 

Fever, malarial, 582. 

Fever, typhoid, 584. 

Fever, scarlet, 588. 

Fistula of withers, 256. 

Fits, megrims, or vertigo, 249. 

Fits, to cure, 606. 

Filters, how to make, 578. 

Flatulent colic, 234. 

Flooding, 406 
Flukes, 440. 

Fomentations, 275. 


Foot and mouth disease, 379 
Foot-rot, 435. 

Foot-strap, 45. 

Foul, 399, 435. 

Founder, 237. 

Founder, grain, 282 
Friar’s balsam, 280. 

Fruit culture, 314. 

Fruits and vegetables, to preserve, 543. 
Fry, roast, etc , 535 

Gadfly, 401. 

Gapes, 495. 

Garget, 445, 

Gentling the colt, 83 
Giddiness, or vertigo, 495 
Gout, or swelled legs, 495 
Grafting, 316. 

Grain founder, 2S2, 

Grasses, 305. 

Grass, plates of, 294. 

Grease, 261. 

Grubs in head of sheep, 437. 

jHiematuria, 395, 397. 

Halter-pulling, 141. 

Haltering wild colt, 87. 

Handling the feet, 84. 

Hay-making, 309. 

Headache, 603. 

Headache, cure for, 605 
Healing powder, magic, 26S. 

Heaves, or broken wind, 230. 
Hemorrhage, 600. 

Hen lice, 261. 

Herpes, 399. 

Hiccough, 600 
Hide-bound, 283 
Hitching the colt, 98. 

Hives, 515. 

Hoarseness, cure for, 609. 

Hoof ointment, 259. 

Hog cholera, 457. 

Honey, 514 

Hot fomentations, 275. 

Hot milk, 559. 

Hoven, 389 

How to boil, fry, roast, etc , 535. 

Incubation, artificial, 491 
Inflammation of bowels, 236, 504. 
Eyes, 250. 

Kidneys, 396. 

Lungs, 223, 473. 

Feet, 237. 

Udder, 413 

Injuries of the eyes, 250. 

Injuries of the mouth, 389 
Insects injurious to fruit, 319. 




INDEX. 


033 


Inversion of uterus, 407. 

Iodine ointment, 2S1. 

Itch or scab, 476, 

Itch ointment, 607. 

Jet, 23. 

Kickers, running away, 123. 

Kickers, switching, 125, 

Kicking while harnessing, 128. 
Kicking, 118. 

Kidneys, inflammation of, 396. 

Kidney worms, 474. 

Lambs, 426, 

Lambing, 443 
Lameness, 242. 

Lameness, navicular joint, 247. 
Laminitis, or founder, 237. 

Laryngitis, or sore throat, 221, 384 
Lead cow or ox easily, to, 164. 

Legs, swelling for, 283. 

Leucorrhea, 410. 

Lice mixtures, 281, 403. 475, 496. 
Liquid blisters, 279. 

Liver-rot, 440. 

Long-horns, 346. 

Lymphangitis, 269 

Magic healing powder, 268. 

Maggots, 440, 

Malignant catarrh, 382. 

Malone horse, 21. 

Mammitis, 413. 

Management of ewes, 426. 

Mange, 261, 404, 441, 476. 

Mange ointment, 2S1. 

Mansfield horse, 24 
Manures, 284. 

Measles, 58S. 

Megrims, or vertigo, 249. 

Methods of subjection, 35. 

Milk, butter, caution regarding, 553. 
Difficult to churn, 356. 

Impure, 355, 357. 

Physiology of, 351. 

Preserving, 358. 

Pure, 354. 

Vats, 368. 

Miscarriage, danger of, 623. 
Miscellaneous habits, 160. 

Monday morning leg, 269. 

Mouth, control of, 70. 

W ails, driving, 192. 

Nails and nailing, 189. 

Navicular or coffin-joint lameness, 247. 
Nephritis, 396. 

Nervous Prostration, 600. 


Neuralgia, 598 

Nurse, sick, duties of, 611. 

Ointment, 2S1> 

Hoof, 259. 

Healing, 259. 

Ophthalmia, 250. 

Parasites of dog, 505. 

Of swine, 474, 

Parturient fever, 444 
Pasturage, 425. 

Pink-eye, 228. 

Pip, 496. 

Plates, foot, 177 
Plates, physiological, 201. 

Pleurisy, 226. 

Pleuro-enteritis, 458. 

Pleuritis, 432. 

Pleuro-pneumonia, 375. 

Pneumonia, 223, 385, 431, 594. 
Points, 174. 

Poll-evil, 256, 

Poultices, 276. 

Bread and water, 610. 

Linseed meal, 610, 

Mustard, 611. 

Poultry and egg interest, 479. 

Poultry architecture, 486. 

Powders, magic healing, 268, 
Veterinary aromatic, 280. 
Preparing bees for winter, 516. 
Preparing foot for shoe, 186. 
Preserving fruits and vegetables, 543. 
Preservation of milk, 358. 

Pressure, method of applying, 64. 
Pricking, 196. 

Prostration, nervous, 600. 

Psoriasis, eczema, cure for, 608. 

Pulse, 219 
Pure milk, 354. 

Putting tongue out of mouth, 162. 

Ked water, 397, 434. 

Resetting shoes, 194. 

Rest and sleep, 604. 

Ring bone, 246. 

Ringworm, 402. 

Rheumatism, 596. 

Running away, 129. 

Saddle or collar galls, 272. 

Salt, hot, use of, 608. 

Scab or mange, 441. 

Scours, 393, 433. 

Scratches, cure for, 259. 

Sheep-bots, 437 
Sheep-raising, 422. 







63 L 


INDEX. 


Shoeing, 182. 

Preparing foot for, 186. 

Shoe, the, 187. 

Form and fitting, 1SS. 

Nails and nailing, 1S9. 

Driving nails, 192. 

Clinching down nails, 192. 
Piesetting shoes, 194. 
Contraction, 194. 

Corns, 195. 

Pricking, 196. 

Treads,198. 

Short-horns, 344. 

Skin diseases, etc., 260. 

Sleep and rest, 604. 

Sore teats, 412. 

Sore throat, 221, 384. 

Spavin, 244. 

Special experiments, 18. 

Sprains, 242. 

Steven’s horse, 22. 

Storing and marketing honey, 518. 
Strangles, or distemper, 222. 
Strongylus paradoxus, 478. 
Superpurgation, 255. 

Swarming bees, 511. 

Sweeny, 273. 

Swelling of legs, remedy for, 283. 
Swine, breeding, etc., 446. 

Diseases of, 457. 

Switching kickers, 125. 

Subjection, first method, 48. 

Second method, 55. 

Third method, 63. 

Teaching colt to stop, 92. 

Teaching colt to back, 92. 

Teeth of horses, 165. 

Teeth of cattle, 332. 

Teeth of sheep, 429. 

Tendons, to strengthen, 283. 

Throat and lung diseases, 504. 
Thrush, 270. 

Tips, condition of using, 184, 189, 
To preserve fruit, 543. 

To recruit a horse, etc., 283. 

Tonic mass, 281. 

Training colts, 77. 

Training the mouth, 70. 

Trichinosis, 476. 

Tymphanitis, 234, 3S9. 

Udder, inflammation of, 413. 
Umbrella, fear of, 107, 

Use of milk, caution regarding, 558. 
Uterus, inversion of, 407. 

Ventilation, 218. 

Veterinary aromatic powder, 280. 


War bridle, 40. 

Warbles, 401. 

Warts, 277. 

Water and germs, 574. 

Water, its use in disease, 579. 
Whooping cough, 593. 

Will not back, 133. 

Will not stand, 144. 

Wild California horse, 29. 

Wilkins horse, 20. 

Wind galls, 271. 

Wind-sucking, 162. 

Worms, 254, 474. 

Worms, canker, 321. 

Wounds, 282, 392. 

Women, diseases peculiar to, 599 

HOUSEHOLD DEPARTMENT. 

Valuable Secrets Known to Good 
Cooks, 520. 

Bread, Sanitarium, 521. 

Marion Harland’s, 525. 

Dr. Heald’s favorite, 527. 

The famous Vienna, 527. 
Buttermilk, 528. 

$100 premium, 529. 

Graham muffins, 529. 

Wheat meal unleavened gems, 
529. 

Wheat meal rolls, 529. 
Breakfast rolls, 530. 

Breakfast puffs or gems, 530. 
Anger’s method of making 
gems, 531. 

Whole wheat muffins, 532. 
Currant muffins, 532. 
Sanitarium rolls, 532. 

French rolls, 532. 

Tremont house rolls, 532. 
Southern corn bread, 533. 
Virginia corn pone, 533. 

The famous St. Chas. Indian 
bread, 533. 

Vienna rolls, 533. 

Graham bread, 534. 

Buckwheat cakes, 534. 
Pancakes, 534. 

Graham griddle cakes, 534. 

A farmer’s dainty dish, 541. 

An improved apple sauce, 545. 
Apple dumpling, 546, 550. 

Apple pudding, 548, 550. 

Apple sauce, 545. 

Bacon, fried rashers of, 541. 

Bacon poached eggs, 541. 

Baked potatoes, 539. 



INDEX ( Household Department). 


635 


Baked apple pudding, 54S. 

Baked Indian pudding, 548. 

Beef stew, 541. 

Boil potatoes, how to, 538. 

Boiling potatoes, Irish method, 538. 
Boiled rice, 546. 

Boil, fry, and roast, 535. 

Bird’s-nest pudding, graham, 549. 
Buttered toast, 558. 

Buttermilk, 561. 

Bread, soft ginger, 553. 

Bread pudding, elegant, 551. 

Cautions regarding use of milk, 558. 
Cake, poor man’s, 553. 

Cake, ginger pound, 553. 

Cake, strawberry short, 552 
Cake, delicate, 553. 

Cake, raised jelly, 554. 

Chicken pie, 541. 

Chicken broth, 558. 

Clam chowder, 542. 

Clam bake, 542. 

Cracked wheat, 547. 

Coffee, 554. 

Coffee, hygienic, 555. 

Coffee, novel mode of making, 555. 

Delmonico pudding, 549. 

Dyspeptics, pie for, 551. 

Dumplings, apple, 546, 550. 

Eggs, to choose, 557. 

Raw, use of, 556. 

To boil, 540. 

Poached, 541. 

Farmer’s dainty dish, 541. 

Farmer’s rice, 547. 

Fritters, green corn, 542. 

Fried rashers, bacon, 541. 

Fruit, how to preserve, 543. 

Fruit, to neutralize the acid in, 544. 
Fry and roast, 535. 

Gruel, 557. 

Green corn fritters, 542. 

How to boil, fry, and roast, 535. 

How to cook pork and beans, 539. 
How to fry ham and eggs, 540. 

How to cook salt mackerel, 543. 

How to preserve fruit, 543. 

How to make tea, 556. 

Hot milk, 559. 

Milk, cautions regarding the use of, 
558. 

Milk diet, 559. 

Milk, hot, 559. 

Milk porridge, 561. 

Milk, oatmeal, 560. 


Nicest pie ever eaten, 552. 

Paste for pies, 551. 

Potatoes, how to boil, 538. 

Potatoes, Irish method of boiling, 538. 
Potatoes baked in haste, 539. 

Pie for dyspeptics, 551. 

Soup, split pea, 557. 

Soup, tomato, 558. 

Pudding, Indian, 546, 549. 

Rice without eggs, 547. 

Poverty, 547. 

Apple, 548, 550. 

Baked apple, 548. 

Baked Indian, 548. 

Bread, 549. 

Elegant bread, 551. 

Graham bird’s-nest, 549. 

Sago, 549. 

Delmonico, 549. 

Queen of, 550. 

Soyer’s recipe for goose stuffing, 541. 
To cook onions without smell, 543. 
Tomato soup, 558. 

Tea, to make, 556. 

Invalid Cookery, 562. 

Rules to be observed, 562. 

To make arrowroot, 564. 

Barley gruel, 564. 

To make barley water, 564. 

To make, beef-tea, 565. 

Savory beef-tea, 566. 

Beef-tea in haste, 566. 

Baked or stewed calf’s foot, 566. 
Calf’s foot broth, 567. 

Chicken broth, 567. 

Nutritious coffee, 568. 

The invalid’s cutlet, 568. 

Egg wine, 568. 

To make gruel, 568. 

Invalid’s jelly, 569. 

Lemonade for invalids, 569. 
Nourishing lemonade, 569. 

Stewed rabbits in milk, 570. 

Rice milk, 570. 

To make toast water, 570. 

Nutrina, or bran jelly, 571. 

Flaxseed lemonade, 571. 

Fresh egg for invalid, 571. 

Oatmeal and milk, 560. 

Chicken broth, 558. 

Soup for invalid, 557. 

Milk diet, 559. 

Recipe for gruel, 561. 

Beef-tea, 557. 



636 


INDEX ( Household department). 


Diseases, 572. 

Asthmatic Bronchitis, 596. 

Blanket pack, 583. 

Broken bones, 600. 

Bronchitis, 596. 

Bread and water poultice, Aber- 
nethy’s plan, 610. 

Burn, to take out fire from a, 607. 
Carbuncle, cure of, 606. 

Croup, 591. 

Cough, whooping, 593. 

Colic, 598. 

Constipation, 597. 

Cure for headache, 605. 

Diarrhea, for, 597. 

Diphtheria, 593. 

Dyspepsia, 581. 

Diseases peculiar to women, 599. 
Duties of sick-nurse, 611. 

Fever, malarial, 582. 

Fever, typhoid, 584. 

Fever, scarlet, 588. 

Filter, 578. 

Fits, to cure, 606. 

Fomentations, 595. 

Germs, water and, 574. 

Hemorrhage, 600. 

Headache, 603. 

Hiccough, 600. 

Malarial fever, 582. 

Measles and scarlet fever, 588. 
Neuralgia, 598. 

Nervous prostration, 600. 

Pneumonia, 594. 

Poultice, bread and water, 610. 
Linseed meal, 610. 

Mustard, 611. 

Rheumatism, 596, 607. 

Sleep and rest, 604. 

Scarlatina and scarlet fever, 5S8. 
Typhoid fever, 584. 

Water and germs, 574. 

Water, test for, 574. 

Water, its use in disease, 579. 
Whooping cough, 593. 

Valuable Recipes, 606. 

To cure fits, 606. 

Cure for carbuncle, 606. 

To stop hair falling out, 606. 

To take out fire from burns, 607. 
Cure for sciatic rheumatism, 607. 
Itch ointment, 607. 


To cure colic, 607. 

To cure fever-sore, 607. 

Hot salt, 608. 

To cure an indolent ulcer, 608. 
Psoriasis and eczema, 608. 

Eye-wash, 609. 

Cure for catarrh, 609. 

For hoarseness, 610. 

To cure a cold, 610. 

Special Household Recipes, 613. 

To make a permanent whitewash, 
613. 

Cheap white house-paint, 613. 
Whitewash for rooms, 613. 

Milk paint, 614. 

To kill beetles or crickets, 614. 

To get rid of ants, 614. 

To prevent lamps from smoking, 
614. 

Remarkable erasive compound, 614. 
Cosmetics, 615. 

Wash for skin and complexion, 615. 
Complexion paste, 615. 

Wash used by the beauties of the 
court of Chas. II., 615. 

To remove freckles, 616. 

Certain cure for eruptions, 616. 

To remove “ fleshworms,” 616. 

Queen Bess’s complexion wash, 616. 
Milk of roses, 617. 

Lavender water, 617. 

Freckles, 617. 

Freckle compound, 617. 

To cure freckles, 617. 

Lemon cream for sunburn, 617. 
Preventive wash for sunburn, 617. 
Baron Dupuytren’s pomade, 618. 

An excellent hair cleanser, 618. 
Honey-water, 61S. 

To prevent hair from turning gray, 
618. 

Social Sins, 619. 

Obedience to laws of nature, 626. 
Controlling offspring, 620. 

Opposite theories, 621. 

Evils considered, 622. 

Good advice, 623. 

Views of prominent writers, 624. 
Reliable and safe prevention, 625. 
Counsel of the ancient Brahmin, 627. 




THE 


ART OF TAMING AND EDUCATING 

The Horse: 

i SYSTEM THAT MAKES EASY AND PRACTICAL THE SUBJECTION OE WILD AND VICIOUS 
HORSES, HERETOFORE PRACTICED AND TAUGHT BY THE AUTHOR AS A SECRET, 

AND NEVER BEFORE PUBLISHED ; INDORSED BY LEADING CITIZENS 
AND COMMITTEES OF EXPERTS IN THE PRINCIPAL CITIES AND 
TOWNS OF THE UNITED STATES AS UNQUALIFIEDLY 

THE SIMPLEST, MOST HUMANE AND EFFECTIVE IJJ THE WORLD; 


WITH 

Details of Management in the Subjection of over 

FORTY REPRESENTATIVE VICIOUS HORSES, 

AND 

The Story of the Author’s Personal Experience ; 


TOGETHER WITH CHAPTERS ON 


FEEDING, STABLING, SHOEING, AND THE PRACTICAL TREATMENT FOR SICKNESS, 
LAMENESS, etc., WITH A LARGE NUMBER OF RECIPES HERE¬ 
TOFORE SOLD AS GREAT SECRETS. 


944 ILLUSTRATIONS. 


BY D. MAGNER, 


Assisted in the Medical Department by JAMES HAM I LI., D. V. S., formerly Lecturer on Shoeing and Disease 
of the Foot, in Columbia Veterinary College, N. Y.; CHAS. A. MEYER, D. V. S., New York; 
JOHN McLAUGHLIN, D. V. S., State (New Jersey) Veterinary Inspector for the 
Board of Health; B.C. McBETH,Vet. Surgeon, Battle Creek, Mich. 


BATTLE CREEK, MICH.: 

Review & Herald Publishing House. 


1888 . 





THE STANDARD 


HORSE and STOCK BOOK: 

A Complete Pictorial Encyclopedia' of Practical Reference 

for Horse and Stock Owners, 

Embracing Horses, Cattle, Sheep, and Swine; including Departments on Poultry, Dogs, Bees , the 
Growth and Care of Fruit Trees, Insects Injurious to Fruits, Grafting, 

Birds and Their Value to the Farmer. 


PART FIRST, COMPRISING 

All Secrets of Taming, Controlling, and Educating Unbroken and Vicious Horses, with 
the Details of Breaking Up all Habits to which Horses are Subject; the Abuse of 
Blinders, Checking, Etc., with Chapters on Feeding, Stabling, the Teeth, Etc. ; 
also, Instructions on Shoeing, Embodying New and Reliable Cures for 
Contraction, Wijak Feet, Quarter Cracks, Corns, Etc. ; also, the Full¬ 
est Treatment in Sickness, Injuries, and Lameness, Including 
Many Valuable Recipes Hitherto Kept as Great Secrets. 

Given in plain, simple language; abridged from Prof..Magner’s large work on the art of taming horses, etc., 

etc., entitled “Facts for Horse Owners.” 

PART SECOND, COMPRISING 

Full Descriptions and Illustrations of the Various Breeds of 

CATTLE, 

Their Breeding, Feeding, Care, and Management, with details of Butter and Cheese Making, 

Milk Marketing, Diseases of Cattle and their treatment. 

SHESEP-H.A.ISIK'Gr, 

With Care and Management, and Treatment of Malignant Diseases, and New and Interesting 

Treatment on Parasites, very fully illustrated. 

SWINE iLHTD THEXH DISEASES, 

With Illustrations of the Various Breeds, and Fullest Descriptions of their Diseases, and Com- 
plet j Details of Treatment, embodying all the Latest Remedies. 

THE POULTRY INTEREST, 

With the Various Breeds, and Principles of Breeding by the Most Approved Methods, with 

Treatment of Diseases. 

THE DOGr ML TV ID PIIS iAIUIVIEIVTS. 

BEE CULTURE, 

Embodying the Most Reliable Instructions from Authentic Sources on the Best Methods of the 

Growth of Bees and Their Profitable Management. 

FEITT CULTUEE, Grafting, Insects Injurious to Fruit, Etc., and A FLEA FOP. BIEDS. 


COMPRISING OVER 1150 PAGES AND 1750 ILLUSTRATIONS. 

By D. MAGNER, 

Author of the New System of Taming and Educating Horses, indorsed by Robert Bonner, Esa., and all leading- 

experts, as the best in the world; 

Assisted in Special Departments by JAS. HAM ILL, D. V. S., formerly Lecturer on Shoeing and Diseases of the Foot in Columbia 
Vet. College, N. Y., and Pres’t Nat’i Vet. Med. Asso’n ; CHAS. A. MEYER, D. V. S., Editor Veterinary Gazette, N. Y. ; JOHN 
A. McLAUGHLIN, D.V.S., Providence, R. I., Ex-Veterinary Inspector N. J. State Board of Health ; D. G. SUTHERLAND, 

V. S., East Saginaw, Mich., Ex-Pres’t Mich. State Vet. Asso’n ; PAUL PAQUIN, A. M., V. S., Mo. State Veterinarian, 

Prof, of Vet. Science in State Ag. College, Columbia, Mo. ; T. BENT COTTON, M. D., V. S., Mt. Vernon, O., 

Pres’t 0. St. Vet. Ass’n, and Vice-Pres’t Nat’i Med. Vet. Ass’n ; Dr. B. C. McBETH, Sec'y Mich. State Vet. 

Ass’n, Hon. Mem, N. Y. St. Ac. of Vet. Science; j. A. DELL, V. S., Ann Arbor, Mich., Pres’t Mich. 

State Vet. Asso’n ; A. J. CHANDLER, V.S., Detroit, Mich., Vice-Pres’t Mich. State Vet. Asso’n ; 

S. BRENTON, V. S., Jackson, Mich., Ex-Pres’t Mich. State Vet. Asso'n ; WM. JOPLING, 

V. S., Owosso, Mich., Treas. Mich. State Vet. Ass’n ; A. I. ROOT, Author of “ A B C of 
Bee Culture," Medina, O. ; JOHN A. ADAMS, Horticulturist, Battle Creek, Mich. 


BATTLE CREEK, MICH.: 

Published by the Magner Publishing Company 

1887. 








LEADING VETERINARY SURGEONS 


Who assisted in preparing the Medical and Stock Departments of “ The Standard Horse 

and Stock Book.' 1 ' 1 (Seepage 640.) 

JAS. HAMILL, D. V. S., 416 E. 14th St., New York City, formerly Lecturer on 
Shoeing and Diseases of the Foot, in Col. Vet. Col., Pres’t Nat’l Yet’y Med. 
Ass’n, now Prof, of Oper. Surg’y and Horse Shoeing, N. Y. Col. of Vet. Sur. 
and Sch. of Com. Med. 

CHAS. A. MEYER, D. V. S., Editor Veterinary Gazette, etc., etc., New York. 

JOHN A. McLAUGHLIN, D. V. S., Providence, R. I., Ex-Veterinary Inspector 
N. J. State Board of Health. 

D. G. SUTHERLAND, V. S., East Saginaw, Mich., Ex-Pres’t Mich. State Vet’y 
Ass’n. 

PAUL PAQUIN, M. D., V. S., Columbia, Mo., Prof. Compar. Med., Direct. Exper. 
Laboratory, State Vet’y Inspector, and Pres’t Mo. Ass’n of Vet’y Science and 
Compar. Medicine. 

T. BENT COTTON, M. D., V. S., Mt. Vernon, O., Pros’t Ohio State Vet’y Ass’n, 
Vice-Pres’t Nat’l Vet’y Med. Ass’n. 

DR. B. C. Me BETH, Battle Creek, Mich., Sec’y Mich. State Vet’y Ass’n, Hon. 
Mem. N. Y. State Acad, of Science and Com. Path. 

J. A. DELL, V. S., Ann Arbor, Mich., Pres’t Mich. State Vet’y Ass’n. 

A. J. CHANDLER, V. S., Detroit, Mich., Vice-Pres’t Mich. State Vet’y Ass’n. 

S. BRENTON, V. S., Jackson, Mich., Ex-Pres’t Mich. State Vet’y Ass’n. 

WM. JOPLING, V. S., Owosso, Mich., Treasurer Mich. State Vet’y Ass’u. 

A. I. ROOT, Medina, O., author of “ A B C of Bee Culture.” 

JOHN A. ADAMS, Horticulturist, Battle Creek, Mich. 


[ 639 ] 



ng veterinary Surgeons who assisted in preparing the Medical and Stock Departments of 

The Standard Horse and Stock Book.» 


1 James Hamill, D. Y S 
4 A. J. Chandler, V. S. ' 

< D. G. Sutherland, V. S. 


I »■ f * 

10 S. Brenton, Y. S ’ A - Dell ’ V> S - 












/ 




4 















































































































































































































































































































































































